Nitrite is a relevant hurdle for co

Nitrite is a relevant hurdle for controlling Salmonella in dry fermented sausages in which pH after fermentation is above 5.2. In the experimental conditions tested in this study, the absence of nitrate/nitrite in the formula would promote its growth. However, 50% reduction of the concentration of these preservatives would provide equal protection against Salmonella than the maximum ingoing amounts currently allowed by the EU. Nevertheless, to reduce the amount of nitrate/nitrite added to the product, its effect on other pathogens, such as C. botulinum or Listeria monocytogenes, should be considered.