In the last 100 years, the exponential development of microbiological knowledge has been used in food industry providing the market with different food products. Thermal processing, refreezing, filtration, radiation and chemical preservation have remarkably reduced the number of traditional diseases transmitted with food. The aim of the actual work is to evaluate the microbiological rates of the meat that has been processed using different production technologies. The evaluation of microbiological rates in raw pork and beef determined that the average APC in raw pork was marginally higher than in beef (4,62 KFU/g and 4,53 KFU/g respectively). The rate of koliformian bacteria in raw pork meat was 1,5 times lower than in raw beef (1,69 KFU/g and 2,6 KFU/g. respectively). It was also determined that the amount of microorganisms in the production under examination did not exceed HN 26: 1998- the highest allowed level of microbiological food contamination. The results of tests of different parts of raw pork carcass (ham, tenderloin and neck) indicate that APC in the pork neck was relatively bigger than in ham and tenderloin. The results of comparison of coliformian bacteria contamination in hot-smoked sausages show that the average of coliformian bacteria range marginally (from 0,28 KFU/g to 0,33 KFU/g). However, the amount of nitrate in the production of hot-smoked sausages in plant “E” was twice bigger than in production of the other plants. Whereas the average level of... [to full text]