Cured salami does not contain detectable levels of penicillin,
excluding the possible induction of undesirable crossresistance
to b-lactam antibiotics from penicillin present in the
meat. Disruption of the penicillin gene might be useful for
obtaining starter strains unable to produce penicillin, although
the ability to colonize the salami also must be maintained in
the disarmed strains.