One hundred and fifty random samples of vacuum packaged meat products (salami, frankfurter and
cocktail) 50 of each produced by 2 different processing plants determined as A and B (75 0f each) were
collected from different supermarkets located in Qalyobia governorate for determination of their
contamination with C. perfringens. The mean values of total C. perfringens counts /g in the examined
samples were 3.16×102± 0.57×102& 9.65×102± 2.08×102 for salami, 8.72×102± 1.95×102& 2.81×103±
0.44×103 for frankfurter and 2.43×103± 0.38×103& 7.93×103±1.51×103 for cocktail, respectively.
Accurately, C. bifermentas, C. butyricum, C. perfrigens, C. putrefaciens, C. sordelli, C. sporogens and
C. tertium were isolated from the examined samples of vacuum packaged salami, frankfurter and
cocktail produced by both processing plants A and B with different percentages. Typing of lecithinase
positive strains of C. perfringens indicated the presence of types A, B, C and D in the examined samples
of vacuum packaged salami, frankfurter and cocktail of both plants in different rates. The significance
of isolated C. perfringens in the examined samples of vacuum packaged meat products and possible
sources of their contamination as well as some recommendations to improve the quality of such meat
items were discussed.