Implications of salt and sodium reduction on microbial food safety

Critical Reviews in Food Science and Nutrition

Volumn 50, Issue 3, 2010, Pages 209-227

  Taormina, Peter J ^a  

^a John Morrell and Co   (United States)

Author keywords

Foodborne pathogens; Hypertension; Salt; Sodium chloride; Spoilage

Indexed keywords

ARTICLE; BACTERIUM; DRUG EFFECT; FOOD ANALYSIS; FOOD CONTROL; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; HYPERTENSION; METHODOLOGY; SAFETY; SALT INTAKE; SODIUM RESTRICTION;

BACTERIA; CONSUMER PRODUCT SAFETY; DIET, SODIUM-RESTRICTED; FOOD ANALYSIS; FOOD MICROBIOLOGY; FOOD PRESERVATION; HUMANS; HYPERTENSION; SODIUM CHLORIDE, DIETARY;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM; LISTERIA MONOCYTOGENES;

EID: 77949543131     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408391003626207     Document Type: Article

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