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Bacteria, including Lactobacillus species and Leuconostoc species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and ...
The American Institute for Cancer Research suggests swapping deli meats and cold cuts for fresh chicken or fish; bacon, chorizo or salami for spicy vegetarian sausages; and sausage in chili and ...
A particularly common form of fermented meat product is the sausage, with notable examples including chorizo, salami, sucuk, pepperoni, nem chua, som moo, and saucisson. The process of fermentation may be used to render edible meat that would otherwise be poisonous to humans, as in the case of the Icelandic dish hákarl , the fermented meat of ...
The International Agency for Research on Cancer (IARC), a specialized agency of the World Health Organization (WHO), classified processed meat (e.g., bacon, ham, hot dogs, sausages) as, "carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer."
The World Health Organization reports these foods could be as dangerous as cigarettes.
Processed meat is more carcinogenic compared to unprocessed red meat because of the abundance of potent nitrosyl-heme molecules that form N-nitroso compounds. [ 10 ] A principal concern about sodium nitrite is Nitrosation / nitrosylation , the formation of carcinogenic nitroso -compounds in meats containing sodium nitrite or potassium nitrate ...
Staphylococcus carnosus is a bacterium from the genus Staphylococcus that is both Gram-positive and coagulase-negative. [1] It was originally identified in dry sausage and is an important starter culture for meat fermentation.
Bacteria involved in causing and treating cancers. Cancer bacteria are bacteria infectious organisms that are known or suspected to cause cancer. [1] While cancer-associated bacteria have long been considered to be opportunistic (i.e., infecting healthy tissues after cancer has already established itself), there is some evidence that bacteria may be directly carcinogenic.