date:Sep 01, 2012
livestock, residues of which can eventually end up in meat
The University of Copenhagens Professor Hanne Ingmer, who supervised the research, told FoodProductionDaily.com that fermented sausages are occasionally the cause of serious bacterial infections, but that until now it has never been understood why.
Sausage-linked outbreaks
During the course of the study, antibiotics were added to meat that had been inoculated with lactic acid-producing bacteria and common foodborne pathogens E.coli O