Meat has long been known for its nutritive composition which could explain why it is being consumed by many people worldwide. Various biochemical changes and micro-organisms are associated with meat, during the process of slaughter, processing and preservation. This work evaluated the micro-flora of selected meat and meat products. Selected meat and ready to eat meat products in calabar, cross river state- Nigeria were collected randomly and analyzed microbiologically, and isolates were identified as Staphylococcus aureus (21.43%), Escherichia coli (14.20%), Streptococcus Spp (14.29%), Salmonella Spp (14.20%), Bacillus Spp (21.43%), Pseudomonas Spp (7.14%) and Proteus Spp (7.14%). The most frequently isolated organisms were Staphylococcus Spp, Escherichia coli and Basillus Spp. The total viable count for bacterial counts ranged from1.4X105 to 2.3X105cfu/g, whereas total coliform counts ranged from 1.0X105 to 3.5X105cfu/g. The results showed that the meat products were contaminated at various stages of preparation. This calls for proper handling and hygiene at every stage of meat preparation.
