This study assessed the knowledge and perception of consumers on microbiological meat safety, antibiotic resistance and residues in Tema Metropolis, Ghana. A semi-structured questionnaire was used to collect information from 384 randomly selected meat consumers on their knowledge and perception of meat safety and antibiotics. Data obtained was analysed using Statistical Package for Social Sciences version 20 and Chi Square was used to determine relationships among some parameters. The results revealed that 56% were males, with the majority (54%) aged between 21-40 years. Most (51%) of the respondents had basic education. For consumption, most of the respondents preferred chicken (53%) to beef (32%) and pork (14%), mostly because of taste (50%), followed by accessibility (39%) and price (11%). Majority (80%) of the respondents agreed (slightly to strongly agree) that meat consumption is associated with hypertension/high cholesterol and diabetics. Also, most of the respondents had heard about microbiological meat safety (64%) mostly from their teachers in school (62%) and the media (25%). They had also heard about antibiotic resistance (55%) and antibiotic residues (53%), mostly from their teachers in school (56% and 58%, respectively). Generally, most of the respondents did not know much about antibiotic resistance and antibiotic residues, although they had heard about them. The findings of the study warrant the need to educate consumers on food safety and antibiotic related issues.