Meat and meat products are highly nourishing food consumed by people all over the world. It is a highly perishable nutritious, protein-rich food and leads to its deterioration from the time of slaughter until consumption owing to its biological and chemical nature. Generally, the internal tissues of healthy slaughtered animals are free of bacteria at the time of slaughter. Meat and meat products get contaminated through various sources including the animal itself, equipment, environment and during storage. Further, the unhygienic conditions during slaughter, retail shops and handling of meat may add to the contamination. Buffaloes are considered as heavy meat-producing animals. The buffalo meat production has been increasing over the years. Fresh buffalo meat may harbour spoilage as well as pathogenic microflora depending on pH, composition, textures, storage temperature and transportation means. The contaminated meat and meat products from buffalo are important sources of zoonotic infections caused by a variety of bacteria, viruses, yeasts and moulds and parasites. The common spoilage bacteria isolated from fresh buffalo meat include bacteria of the genera Acinetobacter, Pseudomonas, Brochothrix thermosphacta, Flavobacterium, Psychrobacter and Moraxella; staphylococci; micrococci; lactic acid bacteria (LAB); and various genera of the Enterobacteriaceae. The microbial pathogens found in fresh buffalo meat are Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, Salmonella, Aeromonas spp., Clostridium difficile, Arcobacter spp., Bacillus cereus, Campylobacter spp., Sarcocystis spp. and Toxoplasma gondii. This chapter deals with the microbiology of buffalo meat with special emphasis on various sources of contamination, microbiological contaminants (including bacteria, viruses, yeasts and moulds and parasites) and diverse control strategies on food safety perspective.