Changes in poultry processing and marketing over the past few decades have resulted in production of many convenience food items. These products are subjected to much handling and require that strict attention be given to sanitation measures. Many types of microorganisms are present on poultry products as a result of contamination from feathers, feet, and intestinal contents of the birds. Equipment and personnel on processing lines also contribute to the spread of bacteria. The bacterial flora may be significant in causing spoilage, or may represent a public health hazard unless controlled by proper sanitation and cooking or low temperature, Trends in bacterial numbers during processing vary with different plant practices and the adequacy of plant sanitation; examples of these differences are described. Several investigations are reviewed on microorganisms present on poultry from the farm through the finished product, including retail store practices. Sources and control of salmonellae and other potential pathogens are discussed.