Dry fermented sausage (dfs) was the food most suspected in a number of outbreaks of salmonellosis and staphylococcal enterotoxaemia. Data on formulation and processing showed that over 75 per cent of 76 producers still manufactured dfs in a traditional manner: fermentation and drying at ambient temperature for ten days on an average, green room facilities not present. 'Modern' processes were characterised by fermentation in green rooms at elevated temperatures, thus limiting production time to six days on an average. However, precautions to prevent luxurious growth of S. aureus under these conditions were not adopted to any appreciable extent. Consequently, high S. aureus levels (greater than 10(4) cfu/g) were detected precisely in dfs from five manufacturers using rapid processes. Colony counts of Enterobacteriaceae were low in dfs (81 per cent of 151 samples less than 10(3) cfu/g), associated with relatively low pH and aw levels and a high concentration of salt. However, Salmonella was detected in 16 (11%) of the samples, both from 'traditional' and 'modern' producers. Improvement of manufacturing practices in the manufacture of dfs should be stimulated to guarantee wholesome and safe products.