Meat is considered an important source of proteins, essential amino acids, B complex vitamins and minerals. Due to this rich composition, it offers a highly favorable environment for the growth of pathogenic bacteria.           A total of 45 random samples of meat products represented by beef kofta, burger and luncheon (15 of each). The weight of  each sample was 10 gm collected randomly from different supermarkets at Meonofia governorates. The incidences of E-coli in the examined samples of meat products were 46.67%, 40% and 26.67 for beef kofta, burger and luncheon, respectively. Moreover, the isolated serotypes of E-coli from the examined samples of meat products were O26:H11, O111:H4, O114:H21, O124, O55:H7, O119:H6, O127:H6 and O128:H2 with various percentages. The incidences of Samonellae in the   examined samples of meat products were 26.67% and 13.13% for beef kofta and burger, respectively. While, all examined samples of beef luncheon were free from Salmonellae. Moreover, the isolated serotypes of Salmonella from the examined samples of beef kofta and burger were S. Typhimurium, S. Enteritidis and S. Muenster.          It is clearly demonstrating that there is high bacterial load beside a relatively high rate of pathogens (E. coli and Salmonellae), this may be due to mishandling and the negligence of hygienic aspects either at production levels where most workers did not have medical certificates or selling meat with expired dates. Therefore, it was concluded that E. coli and Salmonellae are meat-borne pathogens of public health important.