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SaltProsess

The project documented effects on food safety with less salt used in the processing.

Last update

Start

01. Aug 2013

End

31. Dec 2014

Funded by

Norconserv Foundation

Project Manager(s):

Main aim

Document  effects on food safety when reduced amount of salt is used in food processing.

Sub- objectives

– 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.

Clostridium sporogenes was infused into meat with different salt concentrations, and the scientists controlled the temperature inside the cans.
Clostridium sporogenes was infused into meat with different salt concentrations, and the scientists controlled the temperature inside the cans. Photo: Jan Thomas Rosnes/Nofima