Predictive microbiology has risen to evaluate microbiological safety.The present work describes the application of mathematical models of the growth on total viable cells,anaerobic,heat-stable and psychrotrophic bacteria,coliforms in sausage which had dietary fiber in gradients of 0,1,2 and 3%.The ultimate aim of the ongoing efforts will be the evaluation of microbiological safety on meat products selling as Ready to Eat (RTC) sausages in the local market by development of predictive model and determination of shelf life.Products were manufactured under the laboratory conditions.