Meat consumption poses health risks due to contamination with pathogens such as Escherichia coli O157, Salmonella, Listeria monocytogenes, Campylobacter, and Vibrio spp. Contamination occurs at different stages of production and varies by meat type: E. coli and Salmonella in beef, Campylobacter in chicken, Yersinia enterocolitica in pork, and Vibrio spp. in fish. These pathogens can cause mild to severe illnesses, including hemolytic uremic syndrome (HUS). Treatment ranges from supportive care to antibiotics in severe cases, while prevention focuses on proper cooking, hygiene, and food safety. In addition to infections, meat allergies are increasingly recognized. Three main types include (1) primary beef allergy, linked to bovine serum albumin, (2) pork-cat syndrome, due to cross-reactivity between cat and pork serum albumins, and (3) alpha-gal syndrome (AGS), an IgE-mediated allergy to galactose-alpha-1,3-galactose, triggered by tick bites. AGS causes delayed allergic reactions after consuming mammalian meat. Diagnosis is based on IgE detection, and management requires dietary avoidance. This chapter highlights the need for stringent food safety measures and medical awareness to mitigate both infectious and allergic risks associated with meat consumption.