The research was carried out to verify the contamination of meat and meat products after ultrasonication. The ultrasound device working at 25 kHz was used. The raw meat treated (massaged) with ultrasound before and after brine injection was put to microbiological tests. The analyses of the results proved the significant influence of ultrasound processing on microbial contamination of meat. The aerobic bacteria and lactic acid bacteria showed significant sensitivity to ultrasound treatment. No essential effects of ultrasound processing of raw material on micro-flora growth in meat and cooked ham during cool storage were found. The mechanical influence during wave passing through the meat could explain the microbial contamination reducing in the ultrasound field.

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