Red meat and poultry meat is subject of legislation presented in Annex IV of Regulation 852/2004/EEC. Regulation is based on principle of individual examination and if necessary, palpation and incision of lymph nodes, offal and where necessary carcass from slaughtered animals at the slaughter line. Potentially pathogenic agents present on the carcass and offal through physical contact (palpation and incision) are source for contamination of the palms and equipment of meat examiner that pose risk for cross contamination. The role of official veterinarian (OV) in transfer of contaminants is extremely important, having in mind that during his work he manipulates with large number of offal and carcasses. To estimate the role of OV in carcass contamination during meat examination in this study we use 12 cattle and 18 sheep sets of organs and afterwards we inoculate them with two laboratory marker microorganisms E. coli K12 and Pseudomonas fluorescens. Offal were divided in groups composed from 6 samples and they were numerated. Examination of the offal is performed from sample number 1 to sample 6 using three different procedures: 1) without washing of hands and knife sanitation between each sample; 2) with washing of hands and without sanitation of the knife between each individual sample; 3) with washing of the hands between each individual sample. After that from each set of offal the number of marker microorganisms were determined and swabs were taken from the equipment that have been used in examination and surface of the hands of OV before and after the examination. From achieved number of marker microorganisms it can be noticed that in procedure where sanitation is not performed there is highest transfer of contamination marker microorganisms, while in procedure where sanitation is performed transfer of contamination have been disrupted and isn’t going further. Swabs token from the equipment and hands of examiner after washing it can be noticed that despite washing there are still markers microorganisms present on the equipment.