Greening and fading of sausages are among the most important changes appearing in cured meat products. The most frequent agents causing these changes are lactobacilli, especially L. viridescens (1, 2, 4, 6, 7, 8, 9). The rather frequent occurence of greening and fading in sausages is theoretically connected with the wide distribution of these microorganisms in the environment. However, there seems to be a lack of information in the literature concerning the sources of contamination of meat products by these microorganisms. Therefore, in the present work we attempted to determine the place of the most frequent appearance of the bacteria mentioned, with the goal of drawing conclusions concerning the route by which L. viridescens contaminates the above products. It is presently known that some lactic-acid bacteria, among them also L. viridescens, can multiply at low temperatures (about 4°-6°C), at the relatively low pH found in meat products, and also in the presence of NaCl, KNO₃ and NaNO₂ in the amounts occurring in sausages and conserves (10). However, one does not find data in the literature on the subject of experimental studies on the effect of various curing agents on L. viridescens multiplication during the storage of meat products. Such data would facilitate development of a curing recipe which would achieve a braking of the growth of the above bacteria and would cause a reduction in the occurrence of L. uindescens-related color changes. In connection with this, the present work attempts to determine theeffect of sodium chloride, potassium nitrate, sodium nitrite, monosodium glutamate, phosphates, sodium ascorbate, sorbic acid, and sucrose on L. viridescens during normal storage of the product.