Food-borne diseases are the most serious international health issue, causing economic losses and health. The enteric bacteria are the most difficult bacterial contamination of raw and processed beef products worldwide. It is also the most prevalent type of food poisoning. Aim: The current study sought to determine the presence and distribution of enteric bacteria associated with various types of meat (red and white) and their fresh and frozen products. Methods: 36 meat samples were collected from local markets in Nineveh Governorate. The contamination of various meat samples with enteric bacteria was assessed. The bacteria were subsequently isolated and identified using culture, microscopy, and biochemical techniques. Vitek-2 device was used to verify the diagnosis. Results: All of the meats tested were contaminated with enteric bacteria to varied degrees. Fresh chicken meat had the highest rate of enteric bacterial infection, with a logarithm of 1.12*108 CFU/g. The frozen beef samples had the least contamination, with a logarithm of 7.4*104 CFU/g. The results revealed that 57 isolates from the intestine family bacteria included 13 species: C. freundii, C. koseri, E. coli, Enterobacter spp., K. oxytoca, K. pneumoniae, P. mirabilis, P. vulgaris, P. stuartii, S. paratyphi A, S. typhi, Shigella spp., and Y. enterocolitica.E. coli was found in the most meat varieties analyzed, accounting for 19% of the total. Conclusions: Because it is evident that meat can be contaminated with a wide variety of hazardous bacteria, basic hygiene procedures help to decrease the amount of contaminated microbes.