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Nope, this isn’t an April Fools joke come early… and while we’ve gotten all too used to hearing about the deplorable additives in meat, this story really gave us pause. Apparently, scientists in Spain have come up with an alarming idea – that probiotic bacteria from BABY POO could be used to make fermented sausages, resulting in a healthier sausage. (Note that we said “human” infants’ poo in the title — because readers would probably more readily take it in stride if we reported animal poo was being added to said sausages.) Yikes! The researchers point out that the only way probiotic bacteria will work is if it can survive the harsh acid environment of the digestive tract, and thus the researchers decided that the microbes found alive in human feces would work best. Specifically, in this case, the scientists used fecal samples of healthy infants taken from diapers, to ferment various batches of sausages for their study, published in the February issue of the journal Meat Science. According to Live Science, Lactobacillus and Bifidobacterium, two bacteria used in probiotics, are abundant in infant poop, and easier to collect than from adult feces. The researchers created “fuet,” a Mediterranean fermented pork sausage using bacteria cultured from baby poop, tested it and deemed it safe for human consumption. Taste testers on this study said that the sausages tasted just like regular fuet, even though all were healthier, low-fat, low-salt versions packed with those baby poo probiotics. No one is sure yet, due to limited research, if these sausages actually have a probiotic effect on the human body, but even so, companies aren’t exactly lining up to commercialize these sausages, study authors note. Indeed! We’re guessing that’s not going to happen any time soon. Still, just to be fair to these researchers, it’s not like our own government doesn’t allow some truly horrific additives in American food products. Read 6 Incredibly Gross Additives in Everyday Foods to learn more.

+ Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery

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