date:Sep 01, 2012
157:H7 and Salmonella enterica.
Ingmer and her team discovered that several of the different starter cultures of lactic acid-producing bacteria were sensitive to the added antibiotics and as a result did not acidify the sausage meat effectively.
They also discovered that while effectiveness of the lactic acid-producing bacteria was reduced, the antibiotic residues had no effect on the foodborne pathogens present.
We discovered that antibiotic residues are able to inhibit the growth of lactic