The low aw and low pH value of fermented lamb sausage might promote inhibition of E coli and Salmonella to grow in the product. Indeed, L plantarum IIA-2012 has been reported to display antimicrobial activity against pathogenic bacteria 15,7l. Accordingly, fermented lamb sausages with addition L. plantarum IIA 2C12 is considerably safe to be consumed based on GSO standard.