Bovine Spongiform Encephalopathy (BSE) is a transmissible, neurodegenerative and fatal disease of cattle that affects the central nervous system (CNS) tissues. Contamination of edible meat with specific risk materials (SRMs) may occur during stunning, slaughtering, carcass splitting and meat production processes. ELISA is an available test for the detection of CNS tissues in heated and no heated food. The aim of this study is to determine the presence of some risky tissues and organs in meat and meat products which are consumed frequently in Turkey. As a result, 3 out of 75 minced meat samples (4 %), 9 out of 75 (12 %) meat ball samples, 4 out of 50 (8 %) fermented sausage samples, 5 out of 50 (10 %) salami samples and 7 out of 50 (14 %) sausage samples were positive. In conclusion, meat and meat products are intentionally or accidentally, contaminated with CNS tissues in any step of slaughtering (stunning, carcass splitting etc.) and meat production. So, risk contamination sources such as equipments, personnel, surfaces, tools and meat production process must be scrutinized. Necessary precautions have to be taken and complied with hygiene practices.