Process hygiene in slaughterhouses plays a key role in ensuring product safety and protecting the health of both workers and final consumers. A three-year monitoring was conducted in one slaughterhouse in Serbia, using non-destructive sampling and testing according to microbiological criteria for total viable count (TVC), Enterobacteriaceae (EC), and the presence of Salmonella spp. The results showed that all TVC and EC values were below the prescribed m and M limits, while Salmonella spp. was detected in two samples. These findings highlight the need for continuous monitoring. Only consistent implementation of selfcontrol measures, application of the HACCP system, and ongoing staff training can ensure meat safety and protect public health. This study emphasizes that properly applied hygiene measures can significantly reduce the risk of microbiological contamination of meat. Videnović, Dunja Branković Lazić, Ivana Betić, Nikola Bajčić, Aleksandar Mišić, Dunja Milojević, Lazar Mrdović, Boris Process hygiene of cattle carcasses in one slaughterhouse in Serbia during 36 months application/pdf 490611 bytes eng Meat technology - Special Issue 66/3 2025 volume: 66 number: 3 startpage: 301 endpage: 307 http://creativecommons.org/licenses/by/4.0/legalcode Institute of Meat Hygiene and Technology https://unilib.phaidrabg.rs/o:8614 doi:10.18485/meattech.2025.66.3.49 Process hygiene, Slaughterhouse, Cattle, Microbiological criteria 2025-12-01 info:eu-repo/semantics/article