The present study was designed to determine the anaerobic spore forming bac teria contaminating some vacuum packaged meat products. A total of 45samples of Cocktail , Salami and Pepperoni (15 of each) were collected randomly from different su permarkets in Alexandria governorate. The obtained results revealed that the mean values oftotal anaerobic and C.peljringens counts were 9.97x1o3 ± 2.58and 5.13x103 ± 1.08 cfu /g) for Cocktail, 4.12x1o3 ± 0.89 and 1.68x1o3 ± 0.41 (cfu /g). for Salami and 1.55x1o3 ± 0.38 and 6.05x102 ± 1.27 (cfu /g)for Pepperoni, respectively . Anaero bic spore forming Clostridial spp. which isolated in different percentages from the ex amined samples,included C.peifringens, C.absonum, C.bifermentans, C.butyricum, C.histolyticum, C.pasteurinum, C.putrefaciens, C.sordelli, C.sporogenes. Moreover, Lecithinase activity ofC.perjringens isolatedfrom the examined samples ofvacuum packaged meat products indicated that 5 samples out of 9 Cocktail samples contaminated with C.peljringens were lecithinase +ve while the remaining 4 samples were lecithinase +ve. while, 4 Salami samples contaminated with C.peljringens were lecithinase +ve and one sample was lecithinase -ve and 2 samples out of 4 Pepperoni samples contaminated with C.peljringens were lecithinase +ve while the remaining 2 samples were lecithinase -ve.Typiri.g of lecithinase +ve of C.peifringens isolated from the exam ined samples of vacuum packaged meat products by intradermal inoculation test of Guinea pig was shown type A,C and Din Coclctail,type A,B and C were detected in Sa lami and type A and D were detected in Pepperoni with diffpercentages. The public health importance of the isolated organisms were discussed
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