This study explores the prevalence of coliforms and pathogenic E. coli in chilled beef and poultry meat products sold in Qena City, Egypt, and assesses the efficacy of certain lactic acid bacteria (LAB) against these strains. A total of 320 samples, including various meat products, were examined using PCR, serological, and culture-based methods for E. coli identification. Antibacterial activities of LAB cell-free supernatant (CFS) were measured using the liquid-broth method. All samples showed coliform and fecal coliform contamination. E. coli counts above the acceptable limit (>0 cfu/g) were found in 80% of beef minced meat, 72.5% of beef sausage, 62.5% of beef kofta, 67.5% of beef burgers, 60% of chicken burgers, 75% of chicken liver, 80% of chicken nuggets, and 55% of chicken wings. Diverse diarrheagenic pathotypes, including UPEC, ETEC, EPEC, and STEC, were identified. Frequently detected serogroups included O158, O142, O63, O119, O55, O169, and O124. The hlyA and papC genes were present in 36.2 and 24.43% of isolates, respectively, while mcr1 and qnrB genes, coding for extended-spectrum β-lactamase (ESBL), were found in 5.43 and 5.88% of isolates. E. coli isolates exhibited high antimicrobial resistance and various resistance profiles, producing different biofilm phenotypes. LAB CFS significantly reduced E. coli CFU by eleven log10 orders. E. coli producing ESBL is commonly isolated from meat in Egypt, posing a significant public health risk due to poor sanitation in food processing facilities, leading to the transfer of resistant bacteria to humans.