118 CHA

Is it true that sausages have more probiotics than yogurt?

The OMS probiotic definition refers to “living microorganisms, which when they are ingested in adequate quantities, give a benefit to the health of the host.” Fermented foods, such as yogurts or kefir, dairy in general, among many others such as kombucha or chucrut, are probiotic foods, and this is due to the natural fermentation of these foods. According to an interpoc study in April 2025, cured sausages have more lactobacillus than yogurts. This is due to the manipulation “fermentation” and at the time of healing.

But all? Or some more and others less?

When it comes to what food has more probiotics, four factors must be taken into account, which are: food security, resistance to digestive juices, sufficient number of microorganism strains and finally that it is compatible for human consumption. On a scale of values, the most probiotic foods are those that have natural “double fermentation”. This is the case of the kefir, which has an acid-lactic fermentation in which bacteria and another alcoholic participate, in which yeasts intervene. In other fermented foods only one type of microorganisms intervene as it is in the case of yogurts (bacteria) or in that of bread (yeasts). Sausons have no probiotics. They are obtained by handling and healing this food group.

What type of microorganisms intervene in the quality of sausages?

In sausages, there are two categories of microorganisms: the beneficial ones, are the acid-lyctic bacteria (with their acronym BAL), which influence the flavor and texture of the sausages and that their cataloging indicates, are suitable for human consumption, and pathogens, which are harmful to consumption. These are Salmonella, which as indicated by the bacterium name causes salmonellosis, and Listeria monocytogenes, and both are serious for pregnant women.

And what sausages are the most recommended for health?

The most recommended sausages for health are those that are very lean. It is important that we look at the labeling of the sausages, that it has a high percentage of meat (plus 90% of meat) and that it does not contain nitrites (E-249 to E-252) or Carrogenans (E-407 or E-407A) .Isist It is essential to see and read the labels of this type of food. The sausages, the more natural, more lean, the less manipulation and less additives have in their composition, healthier and nutritious are, but they contain less probiotics.

What are exactly its benefits?

The benefits of probiotics are mainly digestive. They are recommended during and/or after an antibiotic treatment for a period of time, to recover the “normality” of the intestinal flora. They also strengthen the immune system, reducing the probability of having infections, they even reduce the duration of these. Having intestinal health, that is, having healthy microbiota without any imbalance, is the main one to have health.

What is the recommended amount of sausages to eat?

The sausages, even if they have “probiotics”, we cannot forget, which are foods rich in fat, salt, and have nitrites (nitrites are potentially carcinogenic substances and in the case of suffering from any tumor or gastrointestinal cancer, its consumption is not recommended) the ideal amount of this food group is minimal, due to the aforementioned. Although in Spain the optimal amount of consumption is currently not regulated, as data we will add that French experts recommend a maximum of 150g of sausage per week.

If we include them in the diet, are we already consuming the necessary probiotics for our well -being?

In addition to taking into account that we should not abuse these foods, we must keep in mind these four factors: safety, resistance, sufficient strains and compatibility:

– Food security: that they are safe and harmless for human consumption.

– Resistance to digestive juices: microorganisms must reach “intact” to the microbiota, resisting all juices of the digestive system.

– Enough number of microorganism strains: It must contain an adequate amount of microorganisms that ensure that an optimal amount to the microbiota arrives.

– Compatibility with human consumption: the strains of microorganisms must be compatible, provide benefits, and be healthy for human consumption, which is known as mutualism.

And this is worth all ages, including elders and children?

Yes, in general. We will take into account if the individual has or had recently bacterial infections, and/or with a long duration where an antibiotic treatment has been paid. In that case, it would be necessary to increase or even supplement with probiotics. Also in case of erect or having digestive acidity, it would be advisable to supplement with probiotics since they would not arrive enough microorganisms to the microbiota only with the feeding.