10 Sep The presence of antibiotic residues in meat could affect production and food security of sausages
Bacterial starter cultures are fundamental for sausage fermentation. These lactic acid bacteria ferment the raw meat and guarantee that final product is acidic enough to kill pathogens that might have existed.
University of Copenhagen and University Collage Cork have studied the effect of antibiotic residues, oxytetracycline, pencicillin and erythromycin, in the meat used for sausage production (Ingmer et al, mBio 2012 vol.3).
Data show that residual antibiotics in the meat can prevent or reduce fermentation by the lactic acid bacteria, affecting the quality of the final product.
Antibiotics are frequently used in veterinary medicine both for therapeutic value ant to enhance growth and food efficiency. Consequently, these practices might lead to a possible occurrence of residues in food.
Food contaminated with antibiotic residues should be prevented from reaching the consumer. The detection of antibiotics is compulsory and levels should comply with the Maximum Residue Limits (MRL) state by the European Union (Commission Regulation (EU) No 37/2010).
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