The quality of meat carcasses and quantitative and qualitative variation of microorganisms is influenced by various factors. For these reasons, the risk of contamination can be divided into external and internal. In order of the investigation  was to estabilish the   diversity of microbial agents presents on the surface and inside of the sempes of carcases during the sale period  and the levele and diversity of microbial contamination with the unather contacting vectors as knaf, tablles, waits  time during the trading-for 48 hours. As a result was established that in 12 samples collected from the surface of carcases of bovine, microbial flora was composed of steptococus in  ratio of 3%, while in the depth of their musels the micro-organisms were not detected. On the carcasses of pigs, microbial flora on the surface of the carcasses was founded only E. coli in the ratio of 4% from 12 samples.