and these numbers remain stable throughout ripening. Micrococcacea (predominantly Kocuria varians, Staphylococcus carnosus, or S. rylosus) generally grow to cell counts of 10 to 10 CFU/g, when nitrate cure is applied. The growth of these organisms is inhibited by the application of nitrite cure as well as the decrease of pH. Higher cell counts are reached at the outer layer of the sausages, where a higher oxygen partial pressure occurs