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.