Food is all ingredients in processed from that are eaten by humans as a basic requirement needed for energy sources in daile activities. Proper and correct food processing is very beneficial for the body, otherwisw food can be a potential source of infection if it is contaminates by microorganisms which can cause food poisoning. The purpose of this stydy was ti determine the quality of processed food sent to The Microbiology Laboratory of Faculty of Medicine, Universitas Indonesia. A total of 246 processed food samples were examined using food investigation methods, which are Total Plate Count (TPC), Most Probable Number (MPN) and pathogenic bacteria culture according to Indonesian National Standard (SNI) 7388:2009 and Regulation of Food and Drug Supervisory (BPOM) No. 13 of 2009. The samples examined from 5 types of consumers, namaely : hospitals, health laboratories, catering services, restaurants and companies. The samples examined consisted 0f 28 categories. The largest sample was in 2015, while the lowest was in 2020, respectively 49 and 13 samples. 47 from 246 processed food samples did not meet the standards. Samples that do not meet the requirements, the most in 2017 (31.4%) and the lowest in 2019 (11.1%). Food samples that did not meet the standards were spread out in 14 of categories. The highest categories were : vegetables, seaweed , beans and seeds (29.79%). Some 19.11 % of processed food did not meet the standards. Regular laboratory investigation are very important do to ensure that the food served is safe for consumption and meets quality standards. Keywords : microbial investigation, microbial contamination, processed food, quality standard