Dry fermented sausages are a valuable food with complex composition and processing, resulting in the great diversity of these products. The microbial safety of industrially produced sausages is based on fast acidification and drying, with simultaneous additional effects of other factors. Epidemiological evidence between consumption of these products and foodborne disease outbreaks induced more stringent safety criteria in many countries. Approaches to risk reduction of the main biohazards should consider the following aspects: starter cultures, meat batter composition, preparation conditions, processing parameters; and application of heat treatments, high pressure processing or irradiation. These additional measures enhance the safety, but the application of only one measure, while greatly reducing biohazards, can be followed by negative effects to the sensorial properties of the sausages. This review summarizes the literature on measures for risk reduction of the main bacterial foodborne pathogens in dry fermented sausages (pathogenic Escherichia coli, Salmonella enterica, Listeria monocytogenes).