A total of 100 random samples of chicken meat products; 25 of chicken fillet, chicken luncheon, chicken pane and chicken minced meat; were collected and subjected to mycological evaluation. The mean total mould counts were 1.9x102±8.2x101, 3.3 x102± 2.0 x 102, 2.8x102 ±1.4 x 102 and 1.9 x102 ± 3.4x101 CFU / g for chicken fillet, chicken luncheon, chicken pane and chicken minced meat respectively. Respective yeast counts were 5.7x102±3.7x102, 3.3 x102± 2.0 x102, 2.1 x102± 1.1 x102 and 4.3 x103 ± 9.8 x102CUF/ g. The predominant mould genera isolated from chicken fillet, chicken luncheon, chicken pane and chicken minced meat were Aspergillus followed by Penicillium then Geotrichum, Fusarium; Cladosporium; Mucor; Eupencillium; Scopulariopsis and Acremonium. The predominant species of yeasts isolated from chicken fillet, chicken luncheon, chicken pane and chicken minced meat were Candida spp. (32.5%) followed by Rhodotorula spp. (22.1%), Saccharomyces spp. (18.2%), Torulopsis spp. (15.5%) and Cryptococcus spp. (11.7%). The isolated moulds and yeasts were evaluated for proteolytic and lipolytic activities on skim milk agar and Tributyrin agar. The economic and public health significance of isolated moulds and yeasts as well as the sanitary precautions were discussed.