Salami

Found in some samples or products

These come from where it was grown, how it was processed or cooked, or what it was made into. They are not about the ingredient itself, so the signal does not count them.

• Food poisoning outbreak³

  In Rome, people who got sick from salmonella were more likely to have eaten pork salami.

• Brand affects nitrosamine levels⁴

  Salami can contain N-nitrosamines, and the brand affects which types and how much.

• Food poisoning bacteria on sliced meat⁵

  Listeria on sliced salami died off faster when kept warmer and packed with air rather than vacuum-sealed.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least one finding in people. When most findings in people point one way, the page leans that way (“Mostly”), and every finding is still shown. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.

Expert panels that weigh all the research. Shown for context: the signal at the top does not count them. IARC rates whether something can cause cancer at all, not how likely it is at the amounts in food.

• WHO cancer agency (IARC), 2015

  For processed meat: causes cancer in people (Group 1).