Commonly used in the curing of meats like salami, where it imparts desirable flavours and prevents spoilage by outcompeting other microbes. As a household contaminant, it is less frequent but can appear on improperly stored meats or in curing chambers that lack adequate sanitation. Human health risks are relatively low unless the meat is significantly spoiled. Good storage practices and hygiene in meat-handling areas can keep it under control.
