Mustard flour combats E. coli
“We found that if we use cold mustard flour (treated with heat so it is no longer spicy), as an ingredient in the fermented sausage or ham, if any E. coli O157:H7 are present they will digest the flour to obtain glucose from it. Inadvertently, they create isothiocyanates, which are toxic to the bacteria, and they essentially commit suicide during product manufacture.”
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