The objective research works on cold and ready-to-eat meat products from local markets and how they are affected by external factors and the transmission of microorganisms to them and their reproduction despite their preservation, despite the preservation of these meats in consumers' refrigerators, and how some of these microbes are pathogenic or cause diseases by excreting toxins. The result of our research centers on displaying the total number of bacteria in all samples, identifying the strain contained in these ready-to-eat meats, and comparing them with the permissible limits imposed by most food and drug authorities in the world to preserve the safety of consumers. Also, we test the microbes' sensitivity to antibiotics. The types of bacteria were identified through approved protocols. The total count of bacteria was not in the range of the FDA limits rate, and we found some strains that should not be in the product as E. coli and Salmonella. spp. These strains can cause severe gastrointestinal tract diseases. The results of the Antibiotic test were positive. Only two of the 30 species we identified were resistant to all the antibiotics we used. They were S. aureus. The microbiological quality of cold meats in Jeddah, Saudi Arabia, is barely within the limits of the FDA. In terms of coliforms, Staphylococcus, and streptococci. So, all the food handlers should receive training to increase the level of hygiene in the supermarkets in Jeddah, Saudi Arabia.