The Most Common Causes of Salami Spoilage

Properly manufactured, handled and stored salami should have a long storage time. However, contamination can happen at the processing plant, store or home. Spoilage generally results from human error in following safe food handling procedures. At any time, the salami may become contaminated with microbial or fungal contaminants that will cause spoilage.

Microbial Contamination

• Two very common bacteria that are especially prone to causing meat spoilage are salmonella and Staphylococcus aureus. Both of these bacterias are commonly found on animals and humans, so both are easily transferred to equipment in factories, store shelving and home counters and equipment. Both are usually detectable by odor by the time they have caused spoilage, however not always. Factors such as the added nitrates and the drying process of producing salami should inhibit the growth of theses bacteria.

Fungal Contamination

• Fungal contaminants, such as Aspergillus and molds, can be found literally everywhere, in the air and soil. Any food left out or stored improperly can become contaminated with a fungus, which will cause food spoilage. Again, salami is dried and has additives to prevent such contamination, but it can still experience spoilage from fungal contaminants.

Prevention of Spoliage

• When purchasing salami, make sure the product has been stored properly and is not compromised by punctures, tears or cuts in the outer casing or packaging. If it is stored in a cooler, ask how often the temperature is checked, as many places will have a separate thermometer as a safety precaution. At home, store the salami in the refrigerator, especially after opening. Ensure cutting services and knives are properly cleaned, as well as your hands. If you have air conditioning, have it cleaned regularly, as good ventilations helps prevent fungal contamination.