Fresh pork has a varied microflora depending on the sources of contamination. To avoid spoilage and to increase the shelf life, the food technology offers different preservation procedures. Because of the distinct features of the environment after different preservation methods are used and the differing sensitivities of the distinct microbial groups to these preservation systems, the microbial species present and their proportions vary notably in the different pork products. In this chapter, the microbial ecology of pork and various pork products is summarized. © 2017 John Wiley & Sons, Ltd. All rights reserved.