Forty samples of four vacuum-packed meat products (ten each of frankfurter, pastrami, rose beef and beef bacon) were collected from different wholesale retail outlets at Cairo and Giza Governorates. The samples were assessed in terms of colour, odour, appearance of released meat juice and pH measurement and examined for psychrotrophic, lactic acid bacteria and anaerobic counts. The mean psychrotrophic counts were 9.4x10⁷ ± 3.8x10⁷, 2.9x10⁸ ± 6.4x1o⁷ , 1.3x10⁸ ±4x10⁷ and 10⁸ ±3x10⁷/g respectively, while the mean counts for lactic acid bacteria were 1.6x10⁸ ±4.4x 10⁷, 2x10⁸ ± 4.6x10⁷ , 9.1x10⁷±1.4x 10⁷, and 10⁸ ± 3.3x10⁷/g respectively. Also the mean anaerobic counts were 9.7x10⁷ ± 1.8x10⁷, 1.8x10⁸ ±3.2x10⁷, 2.2x 10⁸ ± 4.7x10⁷ and 9.8x10⁷ ±2.3x10⁷/g respectively. Another thirty samples of packed frankfurter, pastrami, rose beef were examined and compared with the aforementioned vacuum frankfurter, pastrami, rose beef products for detection of S.aureus, L. monocytogenes, B. cereus and Cl. perfringens. S. aureus could be detected in vacuum packed frankfurter and beef bacon samples while in resembling packed samples S. aureus and B. cereus could be isolated.