Eight hundred of meat products were collected randomly from Port-Said markets for E. coli isolation that was (43%). E. coli was recorded in (19.77%) minced meat, (17.44%) in raw meat, (17.15%) in sausage, (16.57%) in burger, (15.70%) in pastirma, (6.10%) in luncheon, (4.07%) in salami, and (3.20%) in frankfurter. Serologically, E. coli isolates were categorized into the following serotypes: (O25, O26, O55, O63, O78, O86, O111, O112, O114, O119, O124, O125, O126, O136, O142, O157, O158), and un-typed serotypes. Antibiotic sensitivity test revealed that all isolates were sensitive to Imipenem, Chloramphenicol, Nalidixic acid, and Ofloxacin while they were resistant to Erythromycin, Penicillin, Bacteracin, Cephradin, Rifampin, Tetracycline, Ciprofloxacin, and Vancomycin.