The number of microbial indicators in Chinese food standards is small， the limit requirements are relatively loose， and there is no limit requirements for microorganisms in the processing process. The microbiological limit standards of meat and meat products in China， the European Union， the United States， Australia and Japan were collected and compared. Due to the different regions， cultures and economic development levels of various countries， there are obvious differences in the microbial limit requirements for meat and meat products. It is recommended to consider the actual production and dietary needs of meat and meat products in China， and learn from international standards to improve the microbial limit standard in China.