A process of physical treatment for abating the microbiological charge of the outer surface of cased meat-based salumi products, whether entire or in portions, raw or cooked, consisting in subjecting the product to a cycle of thermal treatment including a step of rapid pre-cooling to a temperature comprised between approximately 0°C and 2°C, a step of rapid heating to a temperature comprised between approximately 72°C and 80°C, and to a step of final cooling to a temperature comprised between approximately 2°C and 4°C.
