Antibiotic Residues In Uncured Sausage Meats Potent Enough To Weaken Helpful Bacteria
Tuesday, August 28, 2012 - 11:03
in Health & Medicine
Helpful bacteria that processors add to acidify the sausage and make it safe for consumption are weakened by antibiotic residues in uncured pepperoni or salami meat, according to a new small-scale lab study in mBio. Researchers studying the effects antibiotic residues in fermented sausages found that antibiotic concentrations within limits set by US and European Union (EU) regulators are high enough to slow fermentation, a process that acidifies the sausages and should destroy foodborne pathogens like Salmonella or E. coli. read more