The primary objective of this study was to evaluate the microbiological quality and safety ofrncanned foods available to consumers on the market in Addis Ababa and also to assess the fate ofrncontaminating pathogens in the canned foods when stored at ambient and refrigeratorrntemperature. The distribution of dlUg resistance among the dominant isolates was also evaluated.rnA total of 100 samples of canned foods comprising 20 each of, fish, meat, vegetables, milk andrnsoups were collected from Addis Ababa super markets and shops. Date of production, expirationrnand ingredients of each sample were recorded. The samples were bacteriologically analyzed forrncounts of aerobic mesophilic, Staphylococcus spp, Coli/arms and yeast. The pH of each samplernwas determined li'om the original sample. The aerobic mesophilic bacteria were dominated by,rnBacillus spp, Micrococcus spp and other Gram-positive rods. Staphylococcus spp and Coliform.lÂ·rnwere encountered in some fish and meat canned food products. Salmonella and Shigella spp werernnot detected in any of the 100 samples. A total of256 aerobic spore-forming bacilli were isolatedrnfrom canned foods. B. brevis, B. cereus, B. licheu!formis, B. larvae, B. /irmus. B. macerans B.rnpumilus aud B subtilis were the frequent isolates. Almost all Bacillus isolates were susceptible tornchloramphenicol, erythromycin, gentamycin and kanamycin. Most isolates exhibited resistance tornamoxycillin and ampicillin. Of the isolates tested for antibiotic sensitivity profile 139, (53%)rnshowed multiple antibiotic resistance. Growth of Shigella f/exineri and Salmonella Typhimuriulllrninoculated into commercially available canned foods (meat, fish, vegetable and soup) was shldiedrnat refrigeration and ambient temperature. In both temperatures the strains grew and multipliedrnluxuriously