Abstract: Ready-to-eat dry fermented sausage is favored by consumers. It has a unique flavor and is nutritious. However, ready-to-eat dry fermented sausage is a potential source of foodborne pathogens such as Salmonella, since it may be contaminated by Salmonella and is not sterilized during the production process. This article reviews the reduction of Salmonella in the production process of ready-to-eat dry fermented sausages and the mechanisms for stress response in Salmonella. We expect that this review will provide a reference for the selection of measures to reduce Salmonella in the production of dry fermented sausages and the development of new decontamination measures for Salmonella.

Key words: dry fermented sausage; intervention; Salmonella; stress response mechanism