Meat intoxication encompasses a range of disorders arising from the ingestion of contaminated or improperly processed meat. This chapter explores the microbiological, chemical, and parasitic agents responsible for these conditions, emphasizing their pathophysiology, clinical manifestations, and management strategies. The chapter delves into the mechanisms of toxin production by various pathogens, including Clostridium botulinumand Staphylococcus aureus, and discusses the risks associated with chemical contaminants such as pesticides and heavy metals. It also highlights the role of parasitic infections, such as those caused by Trichinella spiralis, in meat intoxication. Preventive measures, including regulatory standards, meat processing practices, and public awareness, are thoroughly examined to mitigate risks. Case studies and epidemiological data are presented to underscore the global impact of meat intoxication, fostering a comprehensive understanding of this critical issue in food safety and public health.