The microbiological quality and safety of emulsion type small diameter (frankfurter) rnand large diameter (mortadella) sausages purchased from different supermarkets inrnAddis Ababa, Ethiopia, were investigated between November, 2004 and December,rn2005. A total of 210 sausage samples consisting of 120 small diameter (30 each ofrnpork, beef, veal and chicken) and 90 large diameter (30 each of pork, veal and chickenrnmortadella) sausage samples were included in the study. The majority of sausages hadrnpH values above 6.00 with mean values ranging between 6.11 and 6.33. The moisturerncontent values of small diameter sausages ranged between 32% and 46% and those ofrnlarge diameter sausages ranged between 31 % and 63%.rnWith regard to the microbial load of small diameter sausages, more than 53% of pork,rn87% of beef, 57% of veal and 40% of chicken sausage samples had aerobicrnmesophilic counts 2:log 5 cfu/g. Enterobacteriaceae were frequently encountered inrnthese sausage samples and more than half of beef and veal sausage samples hadrnEnterobacteriaceae counts 2: log 4 cfu/g. The majority of pork, beef and veal sausagernsamples also harbored coliforms. Furthermore, more than 40% of veal sausagernsamples had coliform counts 2:log 4 cfu/g. On the other hand, coli forms were rarelyrndetected in chicken sausage samples. Enterococci were encountered in 60% of pork,rn100% of beef and in more than 70% of veal and chicken sausage samples with countsrnranging from log 2 to log 6 cfu/g. About 26% of pork, 60% of beef and 38% of vealrnsausage samples had Staphylococcus counts 2:log 5 cfu/g. All sausage samplesrnharbored LAB and more than 73% of pork, 60% of beef and about 40% of vealrnsausage samples had counts 2:log 7 cfulg. Over 86% of pork, 93% of beef, 38% ofrnveal and 31 % of chicken sausage samples had yeast counts 2: log 4 cfulg.rnIn the case of large diameter sausages or mortadellas, about 53% of pork, 48% of vealrnand 40% of chicken mortadella samples had aerobic mesophilic counts 2: log 5 cfu/g,rnthus exceeded the typical aerobic mesophilic count value set for ready-to-eat foods.rnEnterobacteriaceae were encountered in more than 60% of pork, 50% of veal and 45%rnof chicken mortadella samples with counts between log 2 and log 4 cfu/g. More thanrn50% of pork and about 33% of veal and 40% of chicken mortadella samples had alsorncoliform counts between log 2 and log 4cfu/g. The majority of large diameterrnsausages harbored enterococci and staphylococci. LAB were encountered in allrnmortadella samples and 40% of pork and more than 30% of veal and chickenrnmortadella samples had counts :::Iog 6 cfu/g. The majority of mortadella samplesrncontained yeasts and more than 45% of pork, 40% of veal and 30% of chickenrnmortadella samples had counts::: log 4 cfu/g.rnThe aerobic mesophilic flora of both small and large diameter sausages wasrndominated by Gram-positive organisms, with Bacillus being the most dominantrnspecies in both types of sausages. Salmonel/a was isolated from four (1.9%) samplesrnconsisting of two small diameter sausages and two mortadellas.rnDuring aerobic storage of small diameter sausage samples and sliced mortadellarnsamples at ambient temperature, both types of sausages spoiled within three to fourrndays. At refrigeration storage, small diameter sausages spoiled within 12 to 16 daysrnand mortadella samples spoiled within 12 to 20 days of storage. Spoilage in smallrndiameter sausage samples was manifested as slime formation and off-odorrndevelopment whereas spoilage in sliced mortadella samples was manifested as greenrndiscoloration and off-odor development.rnIn general, the majority of sausage samples investigated in this study had highrnmicrobial load. Time temperature abuse during processing or post-cookingrncontamination due to improper handling of the products or inadequate storagernconditions or a combination of these factors may contribute to high microbial counts.rnFurthermore, the absence of microbiological control system or the end product, thernraw material, or the other ingredients, at any stage of production and the poor sanitalYrncondition of some processing plants revealed inadequacies conceming quality andrnsafety of these products.rnKey words/ phrases: Addis Ababa, Frankfurters, mortadella, quality, safety,rnSalmonel/a, sausage, supermarket