Background and Objectives: Polychlorinated biphenyls (PCBs) are a group of environmental chemical contaminants which is classified as a probable human carcinogen by the International Agency for research on cancer and the environmental protection agency. Studies of PCBs in humans have found increased rates of melanomas and cancer in liver, gall bladder, biliary tract, gastrointestinal tract, and brain, and may be linked to breast cancer. PCBs tend to be absorbed into the fat tissue and remain it for over years. The food products with high fat content such as meat products are one of the most important foods in the transfer of PCBs from environment to the human body which can cause a variety of diseases such as cancer, kidney disorders, neurobehavioral disorders, etc. The aim of this study is to measure the level of polychlorinated biphenyls (PCBs) in sausage meat products and its health effects. Methods: Thirty-two sausage meat products samples were collected from food stores and were sent to the laboratory for PCBs analysis by GC-MS Apparatus. Then, the statistical analysis was done on the data using excel and SPSS Software. Results: The results showed that the average concentration of PCB28, PCB101, PCB52, PCB138, and PCB153 is 0.206, 0.708, 0.629, 0.562 and 0.600 Ppb, respectively. According to international standards, the maximum allowable level of PCBs in meat products is 40 Ppb, and the level of PCBs in all samples was lower than the allowable limit. Conclusions: It can be stated that the consumption of examined sausage is safe, but the continuous consumption of these meat products can introduce some of these compounds into the body over time. Therefore, it is recommended to carry out a risk assessment for children, adults and vulnerable people. Also, the monitoring program of PCBs in meat and meat products is periodically suggested.