Healthier salami? Think Coagulase-negative staphylococci!

The production of fermented meat, such as French saucisson sec, Spanish chorizo, or Italian salami, is an age-old process originally used to preserve raw meat, which is a highly perishable foodstuff. Controversially, the consumption of fermented meats is now associated with colon cancer, cardiovascular disease, and obesity, and discouraged by the World Cancer Research Fund. Scientific data suggest that these health risks could be bypassed by a more careful selection of the microorganisms responsible for the fermentation.

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