The choice of the fat characteristics is critical while processing raw or dry-ripened pure chicken sausages. Chicken grease leads to unacceptable products because it is unstructured and oozing. Modem poultry industry usually uses chicken skin as fat source. But chicken skin is very contaminated, especially by Salmonella spp. and Campylobacter jejuni. Different decontamination strategies have been tested. Organic acids treatment has been applied in processing raw poultry sausages. Moreover the use of acidifying lactic acid bacteria-based starter cultures and sodium lactate was found to inhibit pathogens like Salmonella spp. and Listeria monocytogenes in dry-ripened poultry sausages.