The migration of humans, animals and birds has led to the emergence of a large number of microorganisms which are not characteristic for a particular human habitat. The lack of basic hygiene conditions leads to food contamination by microorganisms from the intestines of animals / birds and trough contaminated hands of people touching these products during the slaughtering animals, packing their carcasses, transporting meat and organs, manufacturing, storing and selling products. At the same time, microorganisms have acquired genetic resistance to the high and low temperatures, which must be considered during their microbiological diagnosis in the laboratory. The use of light with different wavelengths, for illumination and signals, is more frequent during food storage. Purpose: To study the effect of light of different lengths on the microflora of food products during their storage. Materials: 1. Meat purchased in supermarkets; 2. Microorganisms derived from this meat; 3. Light of different length: ultraviolet - 405 nm, green light - 570 nm, red light - 750 nm and red 700-750 nm. Methods of research: microbiological, analytical, and statistical. Research results. In 20% of pig meat in vacuum packages we have identified Staphylococcus aureus, Pseudomonas aeruginosa, Clostridium novi, E. coli; in 26% of chicken meat we found E.coli , Salmonella enteritidis, Enterococcus, sulfite-reducing clostridia (SRC), anaerobic microorganisms NMAFAnM, lactic acid bacteria, yeast and mold . The remaining part of the meat samples was sterile. We inoculated the microbial cultures on meat-peptone broth (MPB) and meat-peptone agar (MPA). Experimental microbial cultures were illuminated during 10 seconds, 20 seconds, 30 seconds, 1 min and 2 minutes. The cultivation of samples was performed in thermostat at the temperature of 370C for 24-72 hours, followed by the storage in refrigerator at the temperature of +40C for 24-72 hours. Our experiments showed different sensitivity of microorganisms to illumination. Green light illumination during 2 min exhibit a stimulating effect on the growth of E. coli and Pseudomonas aeruginosa in MPA and MPB, but Pseudomonas aeruginosa grows better in MPB. The colonies of Staphylococcus aureus on MPA exposed to ultraviolet light have changed the saturation of the pigment and have lost the ability to form colonies. Staphylococcal control colonies retained the pigment saturation. The microscopy of staphylococci has shown aglomerate clusters of cells in experimental cultures. At the same time, we observed dependence between the growth of enterococci cultures and the period of exposure. UV light, at 2 min exposure, exerted a slightly inhibitory action on the culture of Clostridium novyi; and the red laser showed a bactericidal effect, reducing the amount of Clostridium novyi, but caused the adhesion of cells and the formation of spores. The red laser, at 30 sec exposure, caused the rounding up of Salmonella enteritidis cells. Conclusions. The analysis of the obtained results shows that the microflora of the samples under investigation does not meet the veterinary and sanitary norms. We found that chicken meat in Ukrainian markets may be a source of risk of food-borne toxicoinfections for the consumer. The effect of storage temperature and lighting is of great importance for most products that have a short shelf life and are used by children or the elderly. Experiments on the effects of lighting on microorganisms continue.