This study was conducted on 90 random samples of meat products (30 each of minced meat, beefburger and sausage. The examined samples were collected from different supermarkets at Sharkia and Kalyobia governorates, and then subjected to bacteriological investigation for isolation and identification of Clostridium perfringens. The incidence of Clostridium perfringens in examined minced meat, beefburger and sausage was 26.67% ; 16.67% and 40% respectively, from which 13.33%, 10% and 23.33% were lecithinase positive strains. The isolated strains were typed into types A, B, D and C in 8.89%, 3.33% ; 2.22% and 1.11%, respectively. All isolated Clostridium perfringens type A strains resist heating at 100C for 60 minutes, while 87.5% resist for 120 minutes, meanwhile 62.5% resist for 150 minute and finally 37.5% resist for 180 minutes. The importance of Clostridium perfringens and its effect on the public health as well as the scientific base which must be adopted in meat products industry was also discussed. ,