This paper discusses the infectious agents and chemical substances potentially capable of contaminating the meat of ostriches and crocodiles and which thus pose a danger to human handlers and consumers. For ostrich meat, there is no danger from Crimean-Congo haemorrhagic fever or spongiform encephalopathy. Contamination of ostrich meat with salmonellae, chlamydia, pasteurellae, mycobacteria and erysipelas might be possible, but has never been reported. No parasites are known which could be transmitted through ostrich meat to human consumers. Residues from growth hormones, antibiotics and acaricides are potential public health hazards. For crocodile meat, there is a distinct possibility of contamination with salmonellae, depending on housing, feed, slaughter technique and hygiene practices under which the animal is reared. Chlamydial infections are common on some crocodile farms in southern Africa. Mycobacteriosis is extremely rare. Tapeworm cysts have been found in crocodile meat in two cases only. Trichinellosis has been reported on several crocodile farms in Zimbabwe. A generalised coccidiosis with invasion of organs and tissues has been seen in several species of crocodiles, but should present no danger to consumers.