A total of 75 samples of vacuum packed sliced beef sausage fready - to - cook) and luncheon (ready - to - eat) meat products were examined jar presence of anaerobic bacteria. The mean values of’ the total anaerobic bacterial counts were 1.8 x io4, 4.2x jo~ and2.7x io3 gin vacuum packed sliced beef’ sausage and luncheon samples, respectively. Lactobacilius, Brochothrix, and Clostridium were the most isolated genera. The isolated Lacto bacillus species were Lactobacillus casei, lacto bacillus plan tarum and lactobacillus brevis. Brochothrix the rm.osphactum could be isolated. The isolated Clostridium nspecies were Ciostridium perfringens, types A, D and A & D, Clostridium butyricum, Clostridium sporogens, Clostridium bifermentans, and Clostridium sordelli. The public health significance and the deleterious spoilage effect of the isolated organisms were discussed.