Ham would work a lot better for Dr. Lee in many ways. Pepperoni is preserved through its processing and isn't likely to break down very quickly.
Here's what the book Food Processing Technology by Peter Fellows has to say about fermented sausages such as pepperoni:
"Preservation is due to:
- The antimicrobial action of nitrite-spice mixtures and to a lesser extent from added salt
- 0.84-1.2% lactic acid from the fermentation
- heat during pasteurisation and/or smoking (and antimicrobial components in smoke when the product is smoked
- reduction in water activity due to salt and drying
- low storage temperature"