Clostridium perfringens is spore former microorganism and some spores are heat-resist, so some cooked ready-to-eat meat and poultry products were analyzed for its presence. C.perfringens vegetative cells were counted in ready-to-eat (RTE) meat and poultry products (80 samples; 20 of each kofta, meat shawrma, grilled poultry and poultry shawrma) and found that most (88.7%) of the examined samples indicated < 10 CFU/ gm. The organism was isolated on Tryptose sulphite cycloserine agar with egg yolk (TSC with egg yolk), then the examined samples were analyzed by using multiplex and duplex PCR for detection and genotyping of C.perfringens toxin genes. Grilled poultry showed the highest incidence of C.perfringens (40%) by using PCR and Type A producing enterotoxin (cpe gene) which is responsible for food poisoning could be detected at rate of 20%. The incidence in kofta and poultry shawrma was 20% and 5%, respectively, but in meat shawrma after confirmation with PCR the organism failed to be detected.