The present investigation was designed to study the total mould and yeast counts and Aflatoxin residues in a total of 60 random samples of ready to eat chicken products which include Shawerma, smoked chicken breast, Pane and grilled chicken (15 of each) were collected from different localities under different sanitation levels at Cairo governorate. The incidence of mould in examined ready to eat chicken meat products samples were 12 (80%),8 (53.3%),15(100%),8(53.3%) and the total mould count ranged from 0.5 x 10 cfu/g to 1.8x 102, 4.2 x 10 ±1.5 x 10, 0.5 x 10 to 2.3 x 10 and > 10 to > 10, with mean value of 3.4 x 10± 1.5 x 10, 4.5 x 10 ±1.5 x 10, 1.4 x 10 ± 0.2 x 10 and 0.5 x 10 ±0.2 x 10 cfu/g, for chicken shawerma, smoked chicken breast, pane and grilled chicken, respectively. While the results revealed that the incidence of yeast contamination in examined ready to eat chicken meat product samples were 0 (0%),15 (100%),0(0%),1(6.7%) for shawerma, smoked chicken breast, panne and grilled chicken respectively. For moulds, the isolated species were Aspergillus, Penicillium, Acremonium, Alternaria, Aurobasidium, Cladosporium, Eupenicillium and Eurotium spp. while for yeasts, the isolated species were Candida spp, Rhodotorula spp and Debaryomyces spp. The results also indicated the mean ±SD of total aflatoxin were 1.5 x10 ± 0.2 x 10, 3.2 ± 0.5, 4.3± 0.9 and 1.2 x10 ± 0.3µg/kg for shawerma, smoked chicken breast, panne and grilled chicken respectively.