Antagonistic effect of some starter cultures on enterobacteriaceae (E. coli)

Bacterial fermentation of meats

“…The contamination of red pepper used in the making of fermented sausage, with coliform bacteria, including E. coli, resulted in spoiled sausages after three days with gas production in the absence of starter cultures. The addition of 0.3% garlic did not show any inhibiting effect (Roca and Kalman, 1989). Ordonez et al (1990) reported a total viable count in pepper of 10 8 cfu/g.…”