ABSTRACT: Hundred samples of meat products, raw products (minced meat, sausage, and burger) heat-treated (luncheon) 25 of each were randomly collected from supermarkets and shops at EL­-Sharkia Governorate. The prevalence of Enterobacteriaceae was 84%, 60%, 48% and 24% meanwhile, the prevalence of Staphylococcus aureus was 72%, 44%, 68%, and 56%. Moreover the prevalence of Enterococcus was   3.36 ± 0.18, 3.12 ± 0.12, 2.94 ± 0.09 and 2.65 ± 0.10log₁₀ CFU/g in examined minced meat, sausage, burger and luncheon, respectively.The aerobic plate count, Enterobacteriaceae count,  Staphylococcus aureus count and Enterococcus count  mean values were 6.14±0.38, 3.94 ± 0.21, 4.19 ± 0.22 and 3.36 ± 0.18log₁₀ CFU/g in minced meat ,respectively.  5.47±0.21, 3.64 ± 0.16, 4.03 ± 0.18 and 3.12 ± 0.12 log₁₀ CFU/g in sausage, respectively.  5.62±0.23, 3.32 ± 0.17, 4.12 ± 0.13and 2.94 ± 0.09 log₁₀ CFU/g in burger, respectively. 4.12 ±0.14, 2.82 ±0.13, 3.12 ± 0.17 and2.65 ± 0.10 log₁₀ CFU/g in luncheon, respectively.