The microbiological quality of fresh beef sausages collected from different Tripoli regions was investigated. Thus, one hundred samples were analyzed microbiologically. The results showed that all samples were highly contaminated with bacteria. The mean of total plate count for (Al margaz) sausage sample values for all regions covered by the study was 2.5 x 108 CFU/g Their averages were from 7 x 104 to7.5 x 109CFU/g with no significant differences at level (P< 0.05) between the regions of study. The general means of most probable number of Coliforms for all regions of study was 1.4x103 Cell/g and ranging from 1.6 x 102 to 2.4 x 103Cell/g there were significantly differences at level (P< 0.01). The percentage of Escherichia coli that contaminated and was isolated from the sausage samples in Tripoli city butchers, were 81%, with no significant differences at level (P< 0.01) between regions of study. The percentage of E. coli 0157:H7 that contaminated and isolated, from the sausage samples collected from meat shops in Tripoli were 48% with no significant differences at level (P< 0.05) between all regions of study