The food safety impact of salt and sodium reduction initiatives

Perspectives in Public Health

Volumn 134, Issue 4, 2014, Pages 216-224

  Christopher, Deborah ^a,b   Wallace, Carol A ^a  

^a UNIVERSITY OF CENTRAL LANCASHIRE   (United Kingdom)

^b Allied Technical Centre   (United Kingdom)

Author keywords

food safety; hurdle systems; pathogen survival; salt reduction; sodium reduction

Indexed keywords

ANTIINFECTIVE AGENT; SODIUM; SODIUM CHLORIDE; FOOD ADDITIVE; SALT INTAKE;

BREAD; CAMPYLOBACTER JEJUNI; CEREAL; CLOSTRIDIUM BOTULINUM; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI; FLAVOR; FOOD PRESERVATION; FOOD PROCESSING; FOOD SAFETY; HUMAN; KNOWLEDGE; LISTERIA MONOCYTOGENES; MEAL; REDUCTION; REVIEW; RISK ASSESSMENT; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; ADMINISTRATION AND DOSAGE; FOOD CONTAMINATION; FOOD INDUSTRY; LEGISLATION AND JURISPRUDENCE; ORGANIZATION AND MANAGEMENT; PREVENTION AND CONTROL; SALT INTAKE; STANDARDS; UNITED KINGDOM;

FOOD ADDITIVES; FOOD CONTAMINATION; FOOD INDUSTRY; FOOD SAFETY; FOOD-PROCESSING INDUSTRY; GREAT BRITAIN; HUMANS; SODIUM CHLORIDE, DIETARY;

EID: 84903767957     PISSN: 17579139     EISSN: 17579147     Source Type: Journal    
DOI: 10.1177/1757913914536701     Document Type: Review

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