date:Aug 30, 2012
Lead author professor Hanne Ingmer, of the Faculty of Health and Medical Sciences at the University of Copenhagen, said that the research explained why fermented sausages occasionally cause serious bacterial infections. She added that while the antibiotics seemed to target the beneficial bacteria, they appeared to leave the pathogens alone.
At low concentrations and at regulatory levels set by authorities, we could see that the lactic acid bacteria are more susceptible to the antibiotics than t