A total of 45 random samples of processed poultry meat products represented by burger, luncheon and frankfurter (15 of each) were collected from different supermarkets in Qalyubiya governorate for evaluation of their bacteriological quality. The mean values of total aerobic count, total coliform and total anaerobic count were estimated as 1.8 x 107± 1.3 x 107, 4.2 x 103 ± 2.6 x 103, and 2.1 x 104 ± 1.4 x 104, respectively for burger, 7.4 x 106 ± 3.1 x 106, 3 x 102 ± 0.9 x 102, and 8.5 x 102 ± 4.6 x 102, respectively for luncheon and 5.8 x 107 ± 2.5 x 107, 5.3 x 102 ± 5 x 10, and 4.8 x 102 ± 4.3 x 102 CFU/g for frankfurter, respectively. In addition, experimental trial was pointed toward the ability to control the outgrowth of Clostridium perfringens in minced poultry meat using sodium nitrite, nisin and potassium sorbate singly and in combinations in different concentrations. Moreover, sodium nitrite with nisin had synergistic inhibitory effect on the outgrowth of C. perfringens. Meanwhile, sodium nitrite combined with nisin and potassium sorbate have a greater inhibitory effect with higher concentrations