One hundred random samples of cooked head meat, liver, kofta and mixed offal (25 of each) were collected from street vendors level in Kalyobia, Giza and Cairo governorates. All collected samples were examined to determine their microbiological profiles. The obtained results indicated that the mean values of APC, Enterobacteriaceae and coliform counts in the examined samples of cooked meat products were 1.4 x 107 0.5 x 107, 1.7 x 104 0.43 x 104 , 3.4 x 105 0.17 x 105 CFU /g, for liver, 1.2 x 107 0.4 x 107, 2.4 x 104  0.52 x 104, 9.6 x 105 0.37 x 105 CFU /g, for mixed offal, 1.5 x 107 0.43 x 107, 1.5 x 107 0.48 x 107, 2.6 x 105 0.5 x 105 CFU /g for kofta, 5.4 x 1060.33 x 106, 2 x 103 0.58 x 103 , 1.4 x 103 0.44 x 103 CFU /g, for head meat, respectively. The differences associated with the examined samples of cooked meat products were significant (P < 0.05) because of product type. Concerning Salmonella organisms, S. entritidis was isolated from (8%, 12%, 4%) of liver, mixed offal and kofta respectively. In addition, S.typhimurium was isolated from 8% and 4% of the examined samples of liver and kofta, retailed at low level of sanitation, respectively. While, all examined samples of cooked head meat products were free from Salmonellae. Finally, the significance of isolated bacteria in ready- to- eat meat products and possible sources of contamination as well as some recommendations to improve the quality of these products were discusse