In this study a comparison was made of recovering bacteria from stainless steel, plastic, wood, agar and meat surfaces. Sampling was performed using the agar contact and swab methods. The results indicated that for a flat, firm surface the contact plate method was more suitable, considering both recovery and repeatability. Swabbing was, by contrast, better for flexible and uneven surfaces and for heavily contaminated surfaces. Bacteriological guidelines are suggested for the hygienic evaluation of surface contamination of meat carcasses and for working surfaces in meat processing plates.