date:Sep 01, 2012
According to research conducted by researchers at the University of Copenhagen and University College Cork in Ireland, antibiotic residues in fermented sausages could be high enough to slow the fermentation process.
The fermentation process helps to solidify and acidify the sausages. Manufacturers inoculate sausage meat with lactic acid-producing bacteria, which should destroy foodborne pathogens such as Salmonella and E.coli O157:H7.
Antibiotics are used to treat disease and promote growth in