Document Detail

Implications of salt and sodium reduction on microbial food safety.
MedLine Citation:
PMID:  20301012     Owner:  NLM     Status:  MEDLINE    
Excess sodium consumption has been cited as a primary cause of hypertension and cardiovascular diseases. Salt (sodium chloride) is considered the main source of sodium in the human diet, and it is estimated that processed foods and restaurant foods contribute 80% of the daily intake of sodium in most of the Western world. However, ample research demonstrates the efficacy of sodium chloride against pathogenic and spoilage microorganisms in a variety of food systems. Notable examples of the utility and necessity of sodium chloride include the inhibition of growth and toxin production by Clostridium botulinum in processed meats and cheeses. Other sodium salts contributing to the overall sodium consumption are also very important in the prevention of spoilage and/or growth of microorganisms in foods. For example, sodium lactate and sodium diacetate are widely used in conjunction with sodium chloride to prevent the growth of Listeria monocytogenes and lactic acid bacteria in ready-to-eat meats. These and other examples underscore the necessity of sodium salts, particularly sodium chloride, for the production of safe, wholesome foods. Key literature on the antimicrobial properties of sodium chloride in foods is reviewed here to address the impact of salt and sodium reduction or replacement on microbiological food safety and quality.
Peter J Taormina
Publication Detail:
Type:  Journal Article; Review    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  50     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2010 Mar 
Date Detail:
Created Date:  2010-03-19     Completed Date:  2010-05-24     Revised Date:  2011-05-31    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  209-27     Citation Subset:  IM    
John Morrell Food Group, Cincinnati, OH, USA.
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MeSH Terms
Bacteria / drug effects,  growth & development
Consumer Product Safety*
Diet, Sodium-Restricted*
Food Analysis
Food Microbiology*
Food Preservation / methods
Hypertension / prevention & control*
Sodium Chloride, Dietary / administration & dosage*,  analysis,  pharmacology
Reg. No./Substance:
0/Sodium Chloride, Dietary
Erratum In:
Crit Rev Food Sci Nutr. 2011 May;51(5):477

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