This study was aimed to evaluate the bacteriological quality of some meat products produced by different companies in the Egyptian markets. 50 samples from five different sources of each of minced meat, beef burger, kofta, and sausage were subjected to bacteriological analysis. Isolation and identification of pathogenic and Public Health Hazard bacterial groups were carried out. The obtained results indicated that minced meat has the highest contamination level compared with the other products. The mean values of total bacterial count isolated from minced meat, kofta, beef burger and sausage samples were 6.6x 10⁸, 4.6x 10⁶, 3.1x 10⁵ and 5.6x 10⁴CFU/g, respectively. Escherichia coli were detected in 50 % of the examined minced meet samples and 30% of both kofta and beef burger but not found in sausage samples. Salmonella were isolated from 20 % of minced meat sample and 10% of Beef burger at levels of 6x 10⁴ and 4x 10² CFU/ g, respectively. Data also showed that 20% of minced meet samples and 10% of both kofta and beef burger samples were contaminated with Staphylococcus aureus at levels of 3x 10³, 4x 10² and 2x 10² CFU/g, respectively.