Care should thus be taken not to confuse mould-ripened Salamis with mould-spoiled equivalents, especially as penicillium spp. used in production of mould-ripened Salamis may be the dominant spoilage organism on other type. It is commonly recognized within the delicatessen trade in the UK that mould growth may take place on the outer skins of Salamis and that, if hyphae have not penetrated the meat itself, the mould may be removed by wiping with a clean cloth moistened either with olive oil or a food grade mineral oil. The decision of whether or not the Salamis are fit for use should not be made by inexperienced staff.