questions

[Jim]

I guess that light may darken the color of the salami if exposed for prolonged time. Not sure if it would matter during fermentation. If drying happens in the fridge, its normally dark in there.
As for “infecting” the salami, if you use good, clean food handling practices, prepping all surfaces clean and keeping meat cold throughout the process you should not be too concerned. Gloves or tongs probably won’t make much of a difference.