Mediterranean-style dry fermented sausages (Spanish salchichón)
were manufactured at the pilot plant of the Departamento de Nutrición,
Bromatología y Tecnología de los Alimentos (Universidad Complutense
de Madrid, Spain). Prior to sausage manufacture, preliminary assays
were carried out in minced meat under aerobiosis and anaerobiosis,
which was used as a model system to assess the combined effect of
nitrate and nitrite concentrations and oxygen tension on Salmonella at
ripening temperatures.