Pathogen Survival May Be Promoted By Antibiotic Residues In Sausage Meat
Antibiotic residues in uncured pepperoni or salami meat are potent enough to weaken helpful bacteria that processors add to acidify the sausage to make it safe for consumption, according to a study published in mBio®, the online open-access journal of the American Society for Microbiology, on August 28…
August 30, 2012 · by · in Nutritional News · Tags: acidify-the-sausage, make-it-safe, microbiology, online, pepperoni-or-salami, salami-meat, sausage, study-published, the-online, uncured-pepperoni, weaken-helpful
