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Antibiotics threaten charcuterie safety
date:Aug 30, 2012
he pathogens are,she said.

So basically, we can have a situation where residual antibiotics in the meat can prevent or reduce fermentation by the lactic acid bacteria but these concentrations do not effect survival or even multiplication of pathogens.

Small scale experiments

The study, which was published in mBio, the online open-access journal of the American Society for Microbiology, was carried out using small scale laboratory experiments.

Ingmer and her team added antibiotics to meat ino

12/21 08:47