date:Aug 30, 2012
h good quality control systems would be able to catch most problems with fermentation, but that it would be easy to miss a batch of sausages which had not fermented properly. She said that while it may be possible to develop cultures of lactic acid bacteria that tolerate low levels of antibiotics, the best solution would be to reduce antibiotics in meat.
The obvious solution is to eliminate the use of antibiotics as growth promoters and closely monitor the use of antibiotics in treating farm an