Eighty random samples of freshly slaughtered camel meat were collected from 4 different abattoirs namely (A) El-shohdaa, (B) El-Bagour, (C) Menouf and (D) Sadat (20 of each) located in Menofia governorate. and subjected to bacteriological examination .The obtained results declared that the mean  Enterobacteriaceae counts in examined meat camel samples were recorded descendingly in different abattoirs as in  B (9.77 × 10⁷ 3.44× 10⁷ )then in D ( 7.86 × 10⁷ 4.91 × 10⁷  )  then in A (7.50 × 10⁷ 4.08 × 10⁷  ) then in C (1.40 × 10⁷ 6.54 × 10⁷   ). Incidence and serotyping of E.coli isolated from the examined samples of camel meat from the different abattoirs were (O₁₉:H₂₁, O₄₄:H₁₈ ,O₈₆, O₁₁₁:H₄,O₁₁₄:H₄,O₁₂₄,O₁₂₇:H₆,O₁₂₁:H₇,O₁₇₁:H₂) with ratio (5 ,0 ,5 ,0 ,5 ,5 , 0 , 0, 0, 0) , (10 , 0, 0, 5 ,0 ,5 ,5 ,5 ,0) , ( 5 ,10 ,0 ,0 ,5 ,5 ,0 ,0 ,0) and (5, 10, 0 ,0 ,5 ,5 ,0 ,0 ,0) in A , B, C and D  abattoirs, respectively . Salmonellae isolated from the examined samples of camel meat from the different abattoirs were S.Enteritidis, Typhimurium,  Virchow, Heidberg ,Kentucky and Infantis with ratio (5% ,10% ,0% .0%,5% ,5% ),(5% ,5% ,0% ,0% ,0% ,0%),(10% ,10% ,5% ,5% ,5% ,0%) and (5%,5%,0%,0%,5%,5%) in A , B,C  and D abattoirs , respectively.