Microbial contamination is a major safety concern in meat products. Contaminants could be suppressed or eliminated through effective postpackaging intervention methods that include irradiation technology, in-package thermal pasteurization, combination therapy technology, high-pressure processing, use of chemical preservatives, use of beneficial microorganisms (e.g., probiotics), and the use of plant extracts and essential oils. However, all these interventions also cause quality problems in processed meat, such as off-flavors, color changes, and lipid oxidation, and thus only adequate dosages of intervention or combinations of interventions are recommended. Formulating meat products with antimicrobial additives is another approach to suppress the growth of contamination during storage, which causes relatively minor quality problems. Combining several intervention technologies, such as low-dose irradiation and antimicrobials is a promising technology to ensure the safety of meat products against microbial contaminants without compromising the quality of such meat products.