## 4 Conclusions  
The dry-fermented process of salami, characterized by a short ripening time, could be a source of risk for consumers caused by _Listeria monocytogenes_. A useful strategy aiming to limit the presence and the growth of such pathogen is to favor the development of the native lactic flora that, in combination with other preservative factors such as additives, can act as a hurdle against _Listeria_ creating an unfavorable environment for its survival. Conceptualization, A.V. and R.O. ; methodology, R.O., R.B., R.R., A.V. ; validation, R.B., R.O., and A.V. ; formal analysis, R.O., R.R. ; resources, A.V. ; data curation, R.B, D.M. ; writing--review and editing, R.B., R.R., D.R. ; visualization, D.M. ; supervision, R.B., A.V. D.R. ; project administration, A.V. All authors have read and agreed to the published version of the manuscript. This research received no external funding  
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