SaltProsess

Processing Technology  

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

Time:1. August 2013 – 31. December 2014
Financed by: Stiftelsen Norconserv
Contact person
Portrettbilde av Jan Thomas Rosnes
Jan Thomas Rosnes

Senior Scientist
Phone: +47 901 72 816
thomas.rosnes@nofima.no

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

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Related content

  • Research facilities
Here at Måltidets hus in Stavanger Nofima researches how to take care of the food in the best manner. Some of the equipment is available for food producers who wish to test their products.
 
Måltidets hus

The research rooms and laboratories at Måltidets Hus make up a total area of about 1,000 m2.