Microorganisms engage in the production of food, however, there’s also a group of microorganisms that harm food by destroying its nutritional and sensory characteristics. Along with spoilage microorganisms, pathogenic microorganisms that pose a hazard to a consumer’s life can also be found. To prevent spoilage and protect the consumer, it is required to conduct microbiological control of food, minding the indicator microorganisms which are typical for a given category of food. This work aims to examine the microbiological accuracy of 6 different types of salami packaged in a modified atmosphere, after packaging and 85 days of preservation at 4°C (end of expiration date). Indicator microorganisms were selected according to Commission Regulation (EZ) no. 2073/2005 on microbiological criteria for food and the Guide for microbiological criteria for food (2011). After packaging and 85 days of preservation, there was no non-compliance observed and all tested samples of sliced salami packaged in a modified atmosphere satisfied the microbiological criteria.