[en] Meat microbial contamination is frequent in relation to the multiple sources of contamination farm the farm to the fork. These potential hazards must be considered in term of real risk for the consumer. Thus, each microbiological hazard must be c1assified by scientists by on going probability and by disease gravity. Belgium has developed a high quality surveillance system for the zoonotic agents along the meat production chain. Today, the authorities must make the adequate choices for prevention and communication about these risks.