07 SEP 2012
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 to be published in mBio®, the online open-access journal of the American Society for Microbiology, on August 28.
Sausage manufacturers commonly inoculate sausage meat with lactic-acid-producing bacteria in an effort to control the fermentation process so that the final product is acidic enough to kill pathogens that might have existed in the raw meat. By killing the bacteria that produce lactic acid, antibiotic residues can allow pathogenic bacteria to proliferate.
Researchers at the University of Copenhagen, Denmark, and University College Cork, Ireland, found that antibiotic concentrations within limits set by US and European Union (EU) regulators are high enough to slow fermentation, the process that acidifies the sausages and helps destroy foodborne pathogens like Salmonella…
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