Relatively little attention is paid to the dynamics of microflora in course of food storage. The purpose of present study was the evaluation of the microbiological stability and the changes in water activity and pH of sausages stored under refrigeration. The experiment was performed on 50 sausage samples, manufactured industrially and vacuum-packed by one of Lower Silesian plants. The sausages were stored at 4±1 ºC for 28 days, and microbiological analyses and the measurements of water activity and pH were carried out on days 0, 7, 14, 21 and 28. The results underwent statistical analysis. The microbiological status of sausages studied followed the compulsory legislation for the whole period of storage. It was shown that the microbiological stability of product analyzed was not only dependent on the level of postproductive contamination but reflected complex interactions among microflora and intrinsic and extrinsic factors. Providing the balance among the aforementioned factors, the microbiological stability of sausages was satisfactory even during prolonged storage.

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