Three hundred and eighty three yeasts isolated from samples of unsulphited or sulphited sausages and skinless sausages and minced beef were characterized in detail. Debaryomyces hansenii was the most commonly isolated yeast from most samples followed by Candida zeylanoides and Pichia membranaefaciens. The presence of sulphite in sausages did not appear to affect the numbers and range of yeasts present but did affect their relative proportions. A survey of one factory showed that meat intended for sausage production and equipment harboured the same range of yeasts that are found in the finished products.