Artisanal Italian salami and soppresse: Identification of control strategies to manage microbiological hazards

• The presence of pathogens is reported in traditional salami and soppresse.
• Ripening conditions for salami-soppresse vary considerably between producers.
• The main microbiological hazard for this type of food is Listeria monocytogenes.
• A weight loss of at least 25% is needed in order that products have aw ≤0.92
• Products with a weight loss of 25% and without pathogens are allowed to be marketed.