Background and Aim: Abattoir processes from skinning, evisceration, to chilling usually leads to meat contamination by foodborne pathogens. Hence, continual microbial surveillance of slaughter carcasses by veterinary public health officials is key to preventing contamination and outbreak of meat-related disease outbreak. This study was conducted to determine the Enterobacteriaceae count and aerobic plate count (APC) and to detect Escherichia coli and Salmonella spp. in meat from selected slaughter facilities. Materials and Methods: Retrospective data (n=100) collected in 2017 by the Provincial Veterinary Department of the Eastern Cape Province from abattoirs and prospective survey data of meat (n=50) collected in 2018 from abattoirs in the Eastern Cape Province were utilized in this study. APC and Enterobacteriaceae were enumerated from the samples. In addition, Salmonella and E. coli were isolated from samples using selective media. Results: The APC in both retrospective and prospective studies for all samples ranged between 2 and 4.50 log CFU/cm2;; similar counts of 2-4.00 log CFU/cm2 were recorded for Enterobacteriaceae. No significant difference (p>0.05) for APC and Enterobacteriaceae count across all meat types was noted. Salmonella and E. coli were detected in 50% of beef. E. coli was not detected from mutton, but Salmonella was found in 66.7%. Moreover, 91.7% of the water samples had E. coli, but none had Salmonella. Conclusion: This study satisfy regulatory conditions outlined by the Department of Agriculture, Forestry and Fisheries, South Africa, and it is proven that meat produced from these abattoirs have good microbial quality.