date:Aug 30, 2012
culated with lactic acid producing bacteria and the E.coli and Salmonella pathogens, then observed the fermentation process, noting whether the pathogens survived. They found that several different cultures of lactic-acid-producing bacteria did not acidify the sausage meat sufficiently when antibiotics were present.
Ingmer said that it was now important to conduct similar tests in manufacturing facilities to seewhether this is a problem in a real life facility.
She added that manufacturers wit