| http://www.w3.org/ns/prov#value | - Researchers at University of Copenhagen and University College Cork found that antibiotic residues in fresh meat interfered with the lactic acid producing bacteria that is added during the curing process to make fermented sausages such as salami, pepperoni and chorizo.The study revealed that even antibiotic concentrations that fell within US and EU legal limits were high enough to slow the ferment
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