The monograph is an in-depth study of the problem of ensuring food safety and the biological value of meat and its food products from microbial contamination. The authors of this study pay special attention to issues related to microbiological risks arising from the production, storage and consumption of meat products. The monograph analyzes various aspects of microbial contamination of meat, from the main types of pathogens to methods for detecting and assessing risks to human health. Modern technologies and approaches to meat processing are considered in order to prevent the spread of microorganisms and guarantee the quality and safety of final products. The authors offer practical recommendations and strategies for compliance with safety standards that can be applied in production processes and quality control of meat products. This monograph is a meaningful research material for specialists in the field of food industry, veterinary medicine, and all those interested in ensuring the safety and quality of meat products. She makes a significant contribution to the field of food safety and offers practical solutions to minimize the risks associated with microbial contamination in the food industry.