Liha töötlemine
thine decarboxylase (Sca0122) that could The safety of bacterial strains intentionally
account for the synthesis of putrescine added to food, such as starter cultures used
from ornithine or cadaverine from lysine. for meat products, is becoming an issue.
Many studies have reported a significant cor- Although meat starter cultures have a long
212 Chapter 10
history of apparent safe use, safety concerns have occurred (Ahn et al. 1992; Tannock et
can be associated with lactic acid bacteria al. 1994; Lin et al. 1996; Gevers et al. 2003;
and, more frequently, with CNS. A risk Ammor et al. 2008)
factor potentially associated with all bacterial Antimicrobial resistance in CNS has been
groups used as starter cultures for sausage is studied in detail due to its clinical relevance.
the presence of acquired genes for antimicro- These bacteria display a high prevalence of
bial resistance
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