Bacteriological evaluation is one of the most important information that indicating the fitness and safety of any food article. Data were recorded from bovine carcasses, which slaughtered at Port-Said abattoir to detect their bacteriological quality and find out risk factors related to Escherichia coli and salmonella. Therefore, a total of 784 swabs from neck, brisket, flank and rump cuts were collected from 49 carcasses slaughtered at Port-Said abattoir. Each carcass was divided into 2 half, from each 8 swabs were taken (4 from each external and internal surfaces). The mean values of total bacterial, total Enterobacteriaceae and total Coliforms counts of the external carcass surfaces ranged from 14x106 to 18x106 cfu/cm2, 38x105 to 61x105 cfu/cm2 and 25x105 to 69x105 cfu/cm2 respectively. The mean values of total bacterial, total Enterobacteriaceae and total Coliforms counts of the internal carcass surfaces ranged from 10x106 to 24x106 cfu/cm2,60x105 to 68x105 cfu/cm2 and 27x105 to 66x105 cfu/cm2 respectively. The inability to isolate the E. coli and salmonella from the abattoir by conventional culture-based method did not mean the pathogens are not present on the carcass surfaces, whatever it could be related to the slaughter of diseased animal at Port-Said abattoir is forbidden. The obtained results reflect the poor bacteriological quality of bovine carcass surfaces processed at Port-Said abattoir. In conclusion, the surfaces of bovine carcasses have invisible contaminations in which carry a large number of microorganisms. Further, studies should be carried out to establish the control measures adapted to improve the bacteriological quality of bovine carcasses at Port-Said abattoir to ensure meat safety.