The most critical health risks in the poultry production include, among others, microbial contamination, residues of chemical contamination and drugs, as well as physical contaminants. Poultry  meat is valued primarily as a source of wholesome proteins of animal origin. Its high nutritional value derives from the varied and valuable amino acid composition. In addition to  proteins this meat provides lipids, macro- and microelements, and vitamins. The nutritional value of poultry meat and its affordable price contribute to an increased demand for this raw  material and its preparations among consumers. A consequence of the increase in the poultry meat production may be sometimes non-compliance with appropriate production standards, which  generates a higher likelihood of contamination with pathogenic microorganisms or their toxins. The objective of the research study was to assess the microbiological safety of poultry  meat and poultry meat products available on the European Union market based on the notifications of the two years (2019 – 2020), that were generated by RASFF-Portal. As a result of the  analysis it was found, that the dominant part of those notifications (as much as 95 %) involved the detection of presence of Salmonella bacteria in poultry meat and it was the main, most  frequently recorded microbiological problem. In the EU countries new strategies were developed and comprehensive schemes were introduced to administratively combat salmonellosis. Implemented in the country salmonellosis  combating schemes have already triggered positive changes, so that this problem has been increasingly overcome every year.