A total of 104 specimens of raw manufactured minced meat, fresh sausage, lunchon meat and cured meat were bacteriologically examin ed for Clostridium perfringens. The results revealed that C. perfrin gens was more frequently detected in raw manufactured minced meat (77.1%) followed by fresh sausage (25%) and lastly lunchon meat (8.3%). C. perfringens cannot be detected in cured meat. Most probable number (MPN) of C. perfringens ranged from 11 to 20/g in largest number of raw manufactured minced meat; while in fresh sausage and lunchon meat MPN was significantly low, Raw manufactured minced meat if improperly handled and treated with insufficient heating, provide a mean for transmission of C. perfringens to the consumer.