The microorganisms can be found everywhere, in air, water and soil, on animals and even on humans. They also occur in any food, such as: meat, seafood, eggs, dairy products and vegetables. Meat, due to its high water and rich nutritional composition, is a good medium for microorgansims’growth. At the same time the meat is susceptible to microbial spoilage and it can be a serious source of pathogenic bacteria.This paper aims to review some aspects of the fresh and vacuum-packaged meat microbiota. A good understanding of meat microbiota is the key to effective management of the meat and meat products safety and in the control strategies at processor, distributor, packer, retailer and consumer.