The study assessed the bacterial quality of some meat products; minced meat, Luncheon, and Sausage. One hundred and Fifty random samples of meat products including 50 samples each of minced meat, luncheon and sausage were randomly collected from different market at El Behera Governorate for bacteriological evaluation; Aerobic plate count, S. aureus, E. coli, Salmonella and Clostridium perfringens. In addition, detection of virulence genes in some isolated strains.  The obtained results revealed that prevalence of S. aureus, E. coli, Salmonella and C. perfringens was (40, 24, 20 and 30%), (1, 2, 0, 2), (28, 10, 18 and 36%) in the examined minced meat, luncheon and sausage, respectively. Most isolated salmonella were belonged to S. Typhimurium. Serogrouping of the isolated E. coli revealed O₁₁₁, O₂₆, O₁₄₆, O₁₂₆, O₁₁₄, O₁₅₈ and untyped strains. Some isolates were tested for virulence genes and (Pvl and Sea) and (invA and Stn) were detected in all tested S. aureus and Salmonella strains, respectively. eaeA was detected in all tested E. coli strains while Stx2 was detected in only one strain. Enterotoxin gene (cpe) and alpha-toxin (cpa) were in all tested C. perfringens isolates. The presence of S. aureus, E. coli, Salmonella, and C. perfringens indicating unhygienic measures during processing and handling of meat products. Therefore, strict application of hygienic practices should be adopted to improve the quality of such meat products.