Meat microbiology as a part of the food microbiology science, deal with organisms that are present, contaminate, or grow in and on red meat, poultry, fish and their product. This field is of great importance as it helps ensure the safety and quality of meat products. By studying the behavior of microorganisms in food, researchers and meat industry professionals can develop strategies to prevent foodborne illnesses, extend shelf life, and maintain nutritional quality. Additionally, meat microbiology plays a crucial role in the development of meat preservation methods, such as pasteurization and sterilization, as well as in the monitoring and regulation of food safety standards.