Strict application of the international standards requirements for food processing plants is deemed essential for public health and food trade. This is a cross-sectional analytic study that investigates the presence of pathogenies in raw beef (RB) from local slaughterhouses and in beef products (BP) from local meat processing plants (MPPs) in Khartoum state and their conformity to both requirements of national and international standards to ensure their safety. Additionally, determination of nitrite residual levels and nitrosamines content in processed meat products. A total of 140 raw and processed beef samples were examined from four MPPs. The BP samples are; beef burger, hotdog, mortadella, frankfurter, pasterma, sausage, and salami. The results showed frequencies bacterial isolates in RB were belonged to twenty-three genera as follows: Staphylococcus aureus (65%), Aerococcus spp (62.5%), Klebsiella pneumoniae (42.5%), Pasteurella multocida (42.5%), Micrococcus spp (40%), Salmonella spp (40%), E. coli (35%), Proteus vulgaris (32.5%), Acinetobacter spp (30%), Bordetella parapertucis (27.5%), Kurthia spp (22.5%), Streptococcus spp (22.5%), Corynebacterium ovis (17.5%), Listeria monocytogenes (17.5%.), Pseudomonas aeruginosa (15%), Bacillus cereus (12.5%), Sterptobacillus spp (12.5%), Haemophilus spp (7.5%), Rothia spp (7.5%), Nocardia asteroids (7.5%), Aeromonas spp (2.5%) Alcaligenes faecalis (2.5%), and Hafnia.alvei (2.5%). While, the BP samples revealed presence of S. aureus (82.5%), P. vulgaris (45%), E. coli (32.5%), B. cereus (32.5%), L. monocytogenes (7.5%), and P. aeruginosa (2.5%). The levels of residual nitrite ranged (0.00 – 0.99), (1.00 – 1.99), (2.00 – 2.99), (3.00 – 3.99), (4.00– 4.99), (5.00 – 5.99), (6.00 – 6.99), and (7.00->) mg/kg. in 49, 25, 13, 6, 2, 3, 1, and 1% of BP, respectively. Moreover, the detection of nine volatile N-nitrosamine compounds which are classified by IARC as probably carcinogenic to humans in PB samples exhibited concentration levels of N-nitrosodin-butylamine (0.41-91µgkg), N-nitrosodi-ethylamine(9-182µg/kg), N-nitrosodi-methylamine, (1.4-250µg/kg), N-nitrosodi-phenylam-ine (0.7-109µg/kg), N-nitrosodin-propylamine (5-250µg/kg), N-nitroso-methylethylamine (33-191µg/kg), N-nitroso-morpholine (2.4-305µg/kg), N-nitroso-piperidine (25.4-432µg/kg), N-nitroso-pyrrolidine (29-1033µg/kg). The findings revealed that RB has high pathogens load, a situation which necessitates improvement of hygiene in the slaughterhouses as well as, the nitrosamines contents in the BP were in compliance with the regulations of the European Union and FAO/WHO.