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