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Cutting Salt Does Not Reduce Processed Food Safety Say Scientists, UK
Low salt foods are just as safe or safer than high salt level products in spite of
expectations that cutting salt levels in food would increase the risk of spoilage by
bacteria, say scientists today Tuesday 4 September 2007 at the Society for
General Microbiology's 161st Meeting at the University of Edinburgh, UK, which runs
from 3-6 September 2007.
Because of the known link between heart disease and high salt diets, food
manufacturers have come under increasing pressure from health protection
agencies to reduce the salt levels in their products. But reducing salt could also be
expected to increase the risk of food spoiling, since salt is an ancient and widely
used preservative.
Scientists from the University of Limerick in Ireland checked safety levels of low salt
foods by studying the behaviour of different strains of food spoilage bacteria
inoculated into model systems.
"In general we discovered that the growth of different sorts of typical food spoilage
bacteria was unaffected by the various salt levels we tested, which means that low
salt foods are just as safe as conventionally processed ones" says Edel Durack.
All the bacteria studied were capable of growing in the highest concentration of salt
used by the scientists at 3%. Even at this level of salt none of the bacteria
experienced any difficulty in surviving for 24 hours. The researchers did find
differences between the salt tolerances of all the bacteria tested, with some strains
actually exhibiting greater resistance to the high salt environment.
Scientists already knew that salt has a stimulating effect on some types of bacteria
and the Limerick team confirmed this finding with their work, which was
independently funded by the Irish Department of Agriculture and Food. Their
research implies that some high salt foods may be more at risk of bacterial spoilage
than they need to be.
"At the moment our results are helping processors reduce salt levels in frozen ready
to eat meals. Generally these meals carry a large percentage of the recommended
daily allowance of salt. This type of food is becoming increasingly popular and is in
high demand due to its convenience and time restrictions placed on consumers due
to modern day lifestyles", says Edel Durack.
"Hopefully our study will lead to the development of a new range of low salt foods
that will help people to reduce salt levels in their diet, reducing their risk of
cardiovascular diseases linked to excess sodium, without compromising product
safety".
Ms Durack is presenting the poster 'Monitoring of the effects of varying salt levels on
growth of food spoilage bacteria using plate counting and Flow Cytometry' at 1030 on
Tuesday 04 September 2007 in the Plenary session of the 161st Meeting of the Society for
General Microbiology at the University of Edinburgh, 03 - 06 September 2007.
Full programme details of this meeting can be found on the Society's website here . Hard copies are available
on request from the SGM.
The Society for General Microbiology is the largest microbiology society in Europe, and
has over 5,500 members worldwide. The Society provides a common meeting ground for
scientists working in research and in fields with applications in microbiology including
medicine, veterinary medicine, pharmaceuticals, industry, agriculture, food, the
environment and education.
The SGM represents the science and profession of microbiology to government, the media
and the general public; supporting microbiology education at all levels; and encouraging
careers in microbiology.
http://www.sgm.ac.uk
De taiere de sare nu reduce prelucrate pentru Siguranþa Alimentarã Spune Oamenii de ºtiinþã, Marea Britanie - Cutting Salt Does Not Reduce Processed Food Safety Say Scientists, UK - articole medicale engleza - startsanatate