Not Heat Treated-Shelf Stable (NHT-SS) products like salami rely primarily on _________ to achieve food safety:

Not Heat Treated-Shelf Stable (NHT-SS) products, such as salami, rely primarily on curing or fermentation to achieve food safety. The curing process involves the use of salt, nitrates, and sometimes other preservatives, which inhibit the growth of harmful bacteria. This method not only enhances the flavor and texture of the meat but also significantly contributes to its safety by controlling microbial populations.

Fermentation is another critical aspect, as it helps to reduce pH, creating an environment that is unfavorable for pathogenic microorganisms. The controlled fermentation process is essential for the development of the characteristic tangy flavor and also helps in preserving the product by lowering the water activity.

Together, these processes ensure that NHT-SS products can be safely stored at room temperature without the need for heat treatment, by significantly reducing the risk of spoilage and foodborne illness.