The project documented effects on food safety with less salt used in the processing.
01. Aug 2013
31. Dec 2014
Document effects on food safety when reduced amount of salt is used in food processing.
– Evaluate guidelines in international literature and empirical data on changes in processing when the salt concentration is reduced
– Conduct laboratory experiments with products containing different salt concentrations and measuring the effects on food safety with selected target bacteria (Clostridium sporogenes)
– Investigate the effects of salt substitutes on inactivation.