This study was conducted on 140 random samples of fresh beef and meat products viz: minced meat, luncheon and sausage (35 for each), collected from different shops at El-Kaliobia Governorate, to evaluate their bacteriological profile. The bacteriological examination of fresh beef and meat products minced meat, sausage and luncheon revealed that the mean values of APC, Enterobacteriaceae, coliform and Staphylococcus counts were 8.34×10 4 ±0. 10 ×10 4 ; 2.14×10 2 ±0.97×10 2 ; 1.25×10 2 ±0. 13 ×10 2 and 2.36×10 2 ±0.12 ×10 2 for fresh beef samples; 8.03×10 4 ±0.12×10 4 ; 2.02×10 2 ±0.76×10 2 ; 0. 89×10 2 ±0.06 ×10 2 and 2.67×10 2 ±0.11×10 2 for minced meat samples; 6.74×10 4 ±0. 28 ×10 4 ; 1.85×10 2 ±0.64×10 2 ; 0. 73×10 2 ±0.08 ×10 2 and 1.9×10 2 ±0.11 ×10 2 for sausage samples and 5.85×10 4 ±0.24×10 4 ;1.69×10 2 ±0.70×10 2 ;0.71×10 2 ±0.07×10 2 and 1.68×10 2 ±0.11×10 2 , for luncheon samples. Further, 21 isolates of E.coli were isolated from examined meat samples represented as 5(14.