date:Sep 01, 2012
acid bacteria,said Ingmer. That bacterium is necessary to help solidify the sausages and boost their acid levels to kill dangerous pathogens.
If that is the case, it could allow those dangerous pathogens to survive the production process.
This could be one of the reasons for the outbreaks that are often linked to salami and pepperoni sausages. That is what we are speculating,said Ingmer.
Manufacturers concerned
Ingmer added that those manufacturers who had been involved in the study had been