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High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.
Stores that used to carry little more than ham, turkey breast and roast beef now include deli specialties like coppa, prosciutto and ‘nduja – European delicacies that have found new popularity in the U.S.
