Abstract: In this paper, the main hurdle factors and their possible interactive effects of the Chinese style mini-salami sausage, produced by modifying the western fermented sausage, were studied and the results showed that the major factor that guarantees the stability and the flavor of the product was aw. The minor factors were Pres., pH and c.f., and the other factors that might have some effects were Eh and F, and that these hurdle factors interacted in a certain sequence with different intensity at different time. Thus the CCPs that ensure the quality and sanitary safety of the product were suggested.

Key words: Mini-salami, Hurdle factors, action sequence, critical control points