The degree of Enterobacteria contamination in meats processed in a modem abbatoire (carnes y derivados de occidente) and in two others where hygiene was no strict was determined. The bacteriological evaluation was conducted in the slaughtering room s, and in the whole slaughtering and processing systems. Samples from front and back legs and from the ribs take in two occasions; first as soon as the animal was skimed and then at the end or the cutting process. The samples processed in the standard way. Both, at Palmira and Florida abbatories Escherichia coli and klebsiella spp isolated. Bacteria isolated at Carnes de Occidente were low virulence contaminats and possibly present because of the techniques used in the sampling procedure.