SUMMARY The microbial contents of 60 samples of commercial camel's meat products (20of each hawawshi, minced meat and rice kofta) purchased from retail markets in Cairo and Giza; as well as the effect of gamma irradiation on the microbial population of these products were 44 Assiut Vet. Med. J. Vol. 52 No. 110 July 2006 investigated, high aerobic plate counts (10° cfu/g) were recorded in the samples examined before irradiation, and some samples were contaminated with pathogens such as Bacillus cereus, Salmonella and Staphylococcus aureus. Irradiation of the products with doses of 2, 3, 3.5 and 4kilogray(KGy) led to reduction in the bacterial counts and pathogens with the different doses. Whereas the use of the dose 3.5kGy was sufficient to reduce the detection of Bacillus cereus, Salmonella and Staphylococcus aureus, while the exposure to 4 KGy was sufficient to completely eradicate the initial bacterial density from the products. The major chemical constituents of the examined products and their sensory characters did not changed with irradiation at doses up to 4 KGy. On the basis of economic considerations and from the results of this study 3.5 KGy could be recommended for irradiation of the camel's meat products.