Editing Salami (section)

==Health effects==
[[File:Salumi in Bologna.jpg|thumb|Salami (like other ''[[salumi]]'') are very high in saturated fat.]]
Salami has been found to be a possible [[allergen]] to some people due to the use of [[penicillium]] species [[Fermentation starter|mold starter]] during the drying and curing portion of processing to add flavor and stop growth of undesirable molds. These molds occur predominantly in the skin of salami.<ref name=":7">{{cite journal | last1 = Ludman | first1 = S. | last2 = Perrin | first2 = Y. | last3 = Caubet | first3 = J. C. | last4 = Wassenberg | first4 = J. | year = 2013 | title = Perplexing cases of allergy to salami | journal = The Journal of Allergy and Clinical Immunology: In Practice | volume = 1 | issue = 1| pages = 97–98 | doi=10.1016/j.jaip.2012.10.002| pmid = 24229829 | doi-access = free }}</ref>

Fermented pork back fat that is used to make salami has very high [[Fatty acid#Saturated fatty acids|saturated fatty acid]] and [[cholesterol]] content, which are believed to be risk factors for cardiovascular disease.<ref>{{cite journal |vauthors=Briggs MA, Petersen KS, Kris-Etherton PM |title=Saturated Fatty Acids and Cardiovascular Disease: Replacements for Saturated Fat to Reduce Cardiovascular Risk |journal=Healthcare |volume=5 |issue=2 |date=June 2017 |page=29 |pmid=28635680 |pmc=5492032 |doi=10.3390/healthcare5020029 |doi-access=free }}</ref><ref>{{cite journal |vauthors=Peters SA, Singhateh Y, Mackay D, Huxley RR, Woodward M |title=Total cholesterol as a risk factor for coronary heart disease and stroke in women compared with men: A systematic review and meta-analysis |journal=Atherosclerosis |volume=248 |issue= |pages=123–31 |date=May 2016 |pmid=27016614 |doi=10.1016/j.atherosclerosis.2016.03.016 }}</ref> However, it has been shown that it is possible to replace the pork back fat in salami with [[Olive oil#Commercial grades|extra virgin olive oil]], thereby changing the fatty acid profile of the salami. Olive oil contains far more monounsaturated and polyunsaturated fatty acids, so this substitution purportedly creates a healthier product.<ref name=":13">{{cite journal| last2= Conteb| first2= Amalia|last3=Incoronatob|first3=Anna Lucia |last4= Panzab| first4= Olimpia |last5= Sevia| first5= Agostino |last6= Marinoa| first6= Rosaria |date=January 2009| display-authors= 3 |title=New strategies for reducing the pork back-fat content in typical Italian salami| pmid=22063993| journal= Meat Science| volume= 81|issue=1|pages=263–269|doi=10.1016/j.meatsci.2008.07.026|last1=Del Nobilea|first1=Matteo Alessandro}}</ref> Salami is considered slightly acidic due to lactic acid that is present. Salami where extra virgin olive oil was substituted for the pork back fat has been shown to have a lower pH of around 5.00 compared to its original levels of around 6.35 to 6.55, making the salami more acidic.<ref name=":13" /> These lower pH levels are healthier for humans as higher populations of lactic acid bacteria inhibit the spread of spoilage microorganisms.<ref name=":13" />

In 1994, there was an outbreak of [[Escherichia coli O157:H7|''Escherichia coli'' O157]] with 17 cases all occurring from the consumption of pre-sliced salami that was processed by one company. A research investigation of the factory where the salami was processed found that all processing techniques and production methods complied with all regulations, and there was no evidence of contamination after processing.<ref>{{cite journal | last1 = Tilden | first1 = J. Jr | last2 = Young | first2 = W. | last3 = McNamara | first3 = A. M. | last4 = Custer | first4 = C. | last5 = Boesel | first5 = B. | last6 = Lambert-Fair | first6 = M.A. | last7 = Morris | first7 = J. G. Jr.| display-authors= 3 | year = 1996 | title = A new route of transmission for escherichia coli: Infection from dry fermented salami | doi = 10.2105/ajph.86.8_pt_1.1142 | pmid = 8712275 | journal = American Journal of Public Health | volume = 86 | issue = 8 Pt 1| pages = 1142–1145 | pmc = 1380627 }}</ref>

Preservation of any meat products is important. Some fungi can create undesirable color and flavor in the contaminated meat and produce toxins. Some fungi that are not harmful to humans, such as those that are formed on the surface of dried salami, are an indication of maturation after ripening.<ref name= ":3" /> Thus, producers have to eliminate fungi that have potential risks to human health. As natural preservatives are becoming more desirable food additives than artificial preservatives in food industries, some studies about salami have been focusing on the use of essential oils such as oregano and clove oil as preservatives that can be applied to salami production due to their anti-fungal activities.<ref name=":2">{{cite journal| last2= Ugalde|first2= Mariane Lobo |last3= Steffens| first3= Juliana| last4= Valduga| first4= Eunice| last5= Cansian| first5= Rogério Luis| last6= Toniazzo |first6= Geciane |date=January 2015| display-authors= 3 |title=Control of Penicillium sp. on the Surface of Italian Salami Using Essential Oils| journal= Food Technology and Biotechnology |volume=53 |issue= 3| doi= 10.17113/ftb.53.03.15.3877 |last1= Cenci |first1= Aline Maria |pages= 342–347| pmid= 27904367 |pmc=5068374}}</ref> Several types of oils including [[rosemary]], [[clove]], [[oregano]] and [[Salvia officinalis|sage]] oils were found to have different levels of inhibitory effect to various types of fungi that could possibly grow on salami.<ref name=":2" /> Since several of these oils contain volatile compounds whose amount can affect the flavor of the food, researchers often perform a sensory test to find the amount of the oil that can best serve as an anti-fungal preservative but have the least effect on the flavor or appearance of the salami.<ref name=":2" />