Objectives: The aim of this paper is to validate the shelf life of products with reduced salt con-tent and usage of salt substitution, given its microbiological stability. Material and Metods: Microbiological analyzes were carried out on Kranjska Sausage, which are representative of a group of semi-finished sausage products. The control sample is the pro-duct produced according to the previous "classical" recipe. Ten packages of the control sample were analyzed immediately after vacuuming, after that in the middle of the declared shelf-life (35th day within the term), on the day of the expiration date (45 days from the date of production) and 65th day from the date of production. All of the above samples were analyzed two days after opening the packages and storing in the refrigerator at the prescribed temperature. In this way, the manner of consumption of the products declared on the packaging is validated (after opening it should be used within 2 days). Examination of Kranjska sausage with reduced salt content was done in the same way. The study included the search for the following microorga-nisms: aerobic mesophilic bacteria, Enterobacteriaceae, coagulase positive staphylococci / S. aureus, Salmonella spp., bacterium Listeria monocytogenes and sulphite-reducing clostridia. In the analysis of these parameters, methodology that was used was ISO methodology. In addition, organoleptic sampling was performed as well as chemical analysis of the amount of sodium. Results: The study of microbial stability of products with reduced salt content was carried out through 140 microbiological analyzes. Salmonella, L. monocytogenes, and other micro- organisms other than aerobic mesophilic bacteria have not been recorded in samples with redu-ced salt content and in control samples. According to the obtained values of aerobic mesophilic bacteria, three samples (4%) produced according to the "classical" recipe yield an acceptable result, while in five samples (7%) with a reduced salt content, the results of the analysis are interpreted as acceptable according to the provisions of the regulations. The analysis of all re-maining samples is satisfactory and no unsatisfactory result has been obtained. Conclusion: All analyzed samples are health-correct throughout the product's durability period. The reduced salt content in the product and the use of salt substitutes (Supisol®) did not affect the microbial stability of the product. The absence of pathogenic microorganisms in the analyzed samples confirms a well-established food safety system, adherence to the HACCP principle and the continuous implementation of good manufacturing and good hygienic practices.