Why would the use of a known, reliable starter culture improve the safety of fermented meat products?

Question

A. It doesn't. All fermented meat products are inherently unsafe since we can't determine what fermentation products are left behind in the food. Some of them may be toxic.
B. By using pure starter cultures, we KNOW what we're adding in, and how much. We can control the microbial fermentation precisely to best prepare the food product.
C. We need to be very careful which microbes are introduced into a food product. Some microbes can interact with microbes already present in the food, producing toxins and toxic byproducts that might harm human beings.
D. Not every fermenting microbe ferments the same way. Even different strains of the same species might produce different products. Some of these products might not be safe for human consumption.
E. By using pure starter cultures, we KNOW what we're adding in, and how much. We can control the microbial fermentation precisely to best prepare the food product AND not every fermenting microbe ferments the same way. Even different strains of the same species might produce different products. Some of these products might not be safe for human consumption.

Answer 1

E. By using pure starter cultures, we KNOW what we're adding in, and how much. We can control the microbial fermentation precisely to best prepare the food product AND not every fermenting microbe ferments the same way. Even different strains of the same species might produce different products. Some of these products might not be safe for human consumption.