The microbiological quality of 125 samples of the most popular Egyptian meat products (75 Egyptian fresh sausage “EPS” and 50 basterma) was determined. The aerobic plate count (APC) and Lactobacillaceae count of basterma ranged from 1 × 104 to 9 × 106 CFU/g, respectively. Enterobacteriaceae, mold and yeast counts for basterma were similar (<1 × 102 CFU/g). Artificially contaminated slices of meat and garlic paste of basterma showed that the paste inhibited growth of Salmonella typhimurium. APC and Enterobacteriaceae counts of EFS ranged from 1.1 × 104 to 1 × 108 and from 1 × 102 to 1 × 107 CFU/g, respectively. Nearly 26% and 29% of EFS were positive for Clostridium perfringens and coagulase-positive Staphylococcus aureus, respectively. Salmonella could not be detected in any examined samples. Bacteriologically, EFS might pose a potential health hazard, making it imperative to institute sanitary measures during its production and sale.; Accepted for Publication July 2, 1997