ABSTRACTThe microbiological effects of selected pyrophosphates were studied in cooked, vacuum‐packaged pork sausage stored at 7°C for 21 days, or at 20–22°C for 24 and 48 hr. Neutral trisodium pyrophosphate (PYRO‐3) and sodium acid pyrophosphate (SAPP) were tested at 0 and 0.4% meat weight, separately or in combinations. Both phosphates had an effect after 21 days refrigerated storage (7°C), with lower mesophilic counts than controls with no phosphate. Both phosphates also resulted in significantly lower counts of mesophilic and facultative anaerobic microorganisms in sausage after 48 hr elevated temperature (20–22°C) holding. The organisms affected were mainly s