Fresh meat is a highly perishable product due to its biological composition , which frequently leads to foodborne diseases . This study focuses on aerobic bacteria counts of fresh meat during storage periods , and helped to determine dates of minimum durability . Cultures of 963 samples of fresh meat (beef, pork and chicken) were purchased from a retail shop. The Samples were kept in a refrigerator at 0°C ,4°C and 10°C for 1 to 2 weeks under normal aerobic packing conditions , and the aerobic bacteria countS of coliforms, Salmonella and psychrophilic bacteria were examined . The detected aerobic bacteria were incubated at 30°C and 35°C for 48 hours using stand-