Editing Salami (section)

===Drying===
[[File:Salumi Valli Unite.jpg|thumb|Salami ageing in a cellar]]
After fermentation, the sausage must be dried. This changes the casings from water-permeable to reasonably airtight. A white covering of either mold or flour helps prevent [[Photo-oxidation of polymers|photo-oxidation]] of the meat and [[Rancidification|rancidity]] in the fat.

Ripening and drying happens after fermentation.{{Citation needed|date=December 2019|reason=removed citation to predatory publisher content}} This stage causes the main physical and microbial changes through the large amount of water loss.<ref name=":4">{{cite journal|last1=Cevolia|first1=Chiara|last2=Fabbria|first2=Angelo|last3=Tabanellib|first3=Giulia|last4=Montanarib|first4=Chiara|last5=Gardinia|first5=Fausto|last6=Lanciottia|first6=Rosalba|last7=Guarnieria|first7=Adriano|title=Finite element model of salami ripening process and successive storage in package|journal=Journal of Food Engineering|date=July 2014|volume=132|pages=14–20|doi=10.1016/j.jfoodeng.2014.02.003|url=https://zenodo.org/record/1066252|access-date=19 March 2016}}</ref> About half of the water is evaporated and further water loss has to be prevented by packaging.<ref name=":4" /> Nonuniform drying processes could cause the formation of a hard shell on the surface of salami. This is similar to other food products such as fruits that undergo dehydration to decrease the risk of diseases or spoilage-causing microbial growth.<ref name=":4" /> In modern manufacturing temperature and relative humidity are strictly controlled according to the size of the salami.<ref name=":4" />

[[Nitrate]]s or [[nitrite]]s may be added to provide additional color and inhibit growth of harmful bacteria from the genus ''[[Clostridium]]''. Salt, acidity, nitrate/nitrite levels, and dryness of the fully cured salami combine to make the uncooked meat safe to consume. High quality, fresh ingredients are important to helping prevent deadly microorganisms and toxins from developing.{{Citation needed|date=June 2023}}