This study was performed to compare the prevalence of E .coli in minced meat and sausage using traditional methods and real time PCR. A total of 100 samples of minced meat and sausage (50 of each) were collected from different supermarket in Giza and Assiute governorates. The results using traditional methods recorded as 25% and 15% as positive E .coli from minced meat and sausage respectively, while the incidence of E. coli O157 recorded as 4% and 2% from minced meat and sausage respectively. The incidence of E. coliO 157 by using real time PCR recorded as 8% and 6% from minced meat and sausage respectively. The melting curve appeared at (82 ° C) for E. coli O 157 by using SYBR green Real time PCR.