This work was performed to evaluate the microbial aspect of some processed meat products sold in local markets in Kaliobia governorate. Eighty random samples of meat products represented by sausages and Kofta (40 of each) were purchased from different shops at Kaliobia governorate to determine their microbiological criteria. All the examined samples were contaminated with different types of microorganisms with the mean values of 11×106 ± 5.4×106 , and 2.04×106 ± 0.12×106 cfu/g for aerobic bacterial counts; 6.7×103± 0.3×103 ,and 1.2×103 ±0.16×103 for coliforms;1.1x 103 ± 0.14 x 103 and 1.4 x 103 ± 0.27 x 103 , total mould count; and 0.52 x 103 ± .08 x 103 and 0.47 x 103 ± .07 x 103 total yeast count, respectively. The incidence of isolated mould species in the examined sausage was higher than that in kofta samples. The average concentration of aflatoxins in sausage was 19.8±2.5 with frequency and incidence of 13 (32.5%), while in kofta was 11.5 ±3.3a with frequency and incidence of 12(30%). Aspergillus and Penicillium species were the most prevalent species recovered from the examined meat product samples. The isolated A. flavus strains were screened for aflatoxin production. The public health significance of isolated microorganisms as well as recommended hygienic measures to keep meat products safe for human consumption were discussed as the result showed that the unhygienic and poor sanitary conditions of meat products