Twenty sausage samples were randomly collected from food shops super microbiologically investigated for the presence of some pathogenic microorganisms including Escherichia coli 0157:H7, Salmonella typhimurium, detected in 70% of the examined samples with an average counts of 4.2x10Escherichia coli 0157:H7, Salmonella typhimurium examined samples, with an average counts of 20x10 pathogenic bacteria including 22 isolates Yersinia enterocolitica, and 10 isolates identified following the biochemical identification tests. Only 47 (71%) out of the tested 66 isolates were confirmed as pathogenic species using Hi identification kits and latex test kits. The obtained results indicated that these foods may pose a source of infection to the consumer. Measures to control the quality of the raw material, environmental and hygienic conditions during preparation and handling should be taken.