The task of this final work was to make a microbiological examination of fresh chicken meat. Within microbiology, the field of food microbiology is the broadest area of research. Knowledge of microbiology is very important for ensuring appropriate organoleptically correct, healthy and safe food. Microoganisms are very important in food production and in maintaining the food chain in nature. Microbiology of meat a and meat products is a special branch of microbiology, which deals with identification of the origin of microorganisms on these food. Most of the microorganisms present can have some impact on meat quality. For this test, fresh chicken meat was used: chicken meat in carcasses, portioned meat and meat in small pieces, and offal whose analysis was performed by international ISO methods, The obtained results showed that fresh chicken meat is microbiologically correct. Bacteria must be in the permitted quantities and must not pose a danger to the health of consumers. Bacteria must be in the permitted quantities and must not pose a danger to the health of consumers. The test on fresh chicken meat was performed on the following bacteria: Aerobic mesophilic bacteria, Enterobacteriaceae, Staphylococcus aureus, Sulfite-reducing clostridia, Escherichiae coli, Salmonellae spp., Listeria monocytogenes.