Scalding has been identified as one of the measures which can control microbial contamination of pork carcasses in this Food Standards Agency funded study the effectiveness of condensation scalding on levels of microbial contamination on pork carcasses was investigated by examining the changes in total aerobic populations at two slaughterhouses where condensation scalding was in routine use. Sampling was by the Food Standards Agency recommended sponge swab-sampling method for carcass sampling in abattoirs and carcasses were sampled before and after scalding and on entry to the chiller. Following scalding, a 1-2 log10 cfu/cm2 difference in reduction of the mean total aerobic counts was observed, with the lower temperature scald proving more effective. However, at chilling no difference was seen in contamination levels and there was no evidence that condensation scald1ng mcreased bactenal adhesion to scalded meat surfaces. The differing results of these two nommally similar vertical scalding systems indicates that there are other factors involved which need to be investigated further in order to understand how to obtain the best reduction of microbiological contamination.