This review examines the sources and species of bacteriological contamination in meat and poultry products, focusing on the role of spore- forming bacteria, Salmonella, psychrotrophs, and Staphylococci. We identify key sources of contamination, including animal sources, processing equipment, and the surrounding environment. The review highlights the importance of proper hygiene practices, temperature control, and effective processing techniques to minimize bacterial growth and prevent foodborne illnesses. We also explore the microbiology of ready-to-eat and fermented meat and poultry products, examining methods to optimize their shelf life and safety. This study provides valuable insights for improving the microbiological safety of meat and poultry products, contributing to safer and more sustainable food practices.
Key words: Bacteriological contamination; Food safety; Pathogenic bacteria; Poultry meat; Processing; Spoilage
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