The demand for organic foods is increasing. But still, the expressed political aim that 15% of foods from the agricultural sector in Norway shall be organically produced and sold within 2015 is a challenge. A prerequisite for the success of such products is that food producers are able to provide novel organic foods with high quality and safety. Fermented sausages are regarded as safe with long traditions providing products of gastronomic value and contributing to regional pride and identity. Outbreaks in Norway and other countries conferred by fermented sausages contaminated with shiga-toxin producing E. coli, has shown that such foods are a potential risk. There are no indications that organic fermented sausages represent a greater microbial risk than c onventionally produced sausages. However, producers of organic fermented sausages are generally small-scale producers and possibilities for obtaining state-of-the-art knowledge in the field might be limited due to limitation in human and/or economical res ources. Fermented sausage production use meat, fat, salt and spices/herbs as ingredients. Spices/herbs may harbour harmful bacteria, and several outbreaks are reported. Extracts of spices/herbs provide a spectre of possibilities both within and beyond use in the food sector. In this project we will develop novel organic herbal fermentation extracts for enhanced microbial safety of herbs. The organically grown herbs and extracts produced will be documented with regard to microbial safety and will be used a s ingredients in organic fermented sausages. The current project will be a cost-effective way of gaining information for parameters important for production of microbial safe fermented sausages and herbal extracts of high quality. The project includes co- operation between research institutes and producers/industry of organic fermented sausages and herbs. Dissemination of obtained knowledge to the stakeholders in the organic food trade will be emphasised.