Received at: 26/5/2013 Accepted: 15/6/2013 The aim of this work was to examine the presence of spoilage and food borne pathogens in most popular ready to eat meat products available in Dakahlia Governorate. Eighty random samples (20 each of luncheon, beefburger, sausage and shawerma) collected under aseptic condition for counting its Aerobic Plate Count (APC), counts of Staph. aureus, E. coli and Coliforms. Also the incidence of Salmonella spp. and enterotoxigenic strains of Staph. aureus

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... ucted. The mean count of APC were 3.6±1.3,3.5±1.8,3.6±2 and 3.5±1 log cfu/gm, Staph. aureus count were 3.4±1.7,3.3±2,3.1±1 and 3.2± 1.6 log cfu/gm with incidence rate of 25%,15%,20% and 15%, while the count of E. coli were 3±1.5,3±1.6,3±1.7and 2.9±1log cfu/gm with incidence rate of 20% ,10% ,10% and 10% and the MPN of Coliforms were 3.1±1.3,2.9±1.5,3±1 and 2.8±1 log cfu/gm with incidence rate of 20%,15%,10% and 10% in luncheon, beefburger, sausage and shawerma respectively, Salmonella spp. haven , t been detected in any of the investigated samples. The control measures and hygienic requirement needed to produce a safe and high quality meat products were discussed and clarified to be employed.