Christopher, D. and Wallace, C. A. (2014) The food safety impact of salt and sodium reduction initiatives. Perspectives in Public Health, 134 (4). pp. 216-224. ISSN 1757-9139
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Official URL: http://dx.doi.org/10.1177/1757913914536701
Excessive or high salt or sodium intake is known to cause hypertension and other diseases. Within the United Kingdom voluntary targets for salt reduction have been set and laid out in the Secretary of State responsibility deal. This review considers the options available to food manufacturers to enable them to reduce salt and the potential food safety risks associated with those options. Gaps in research and knowledge within the areas of information supplied to food manufacturers, alternative solutions for salt replacement and the food safety impact of salt reduction are discussed.
|Uncontrolled Keywords (separate with ;):||salt reduction; food safety; sodium reduction; hurdle systems; pathogen survival|
|Subjects:||A - Medicine & dentistry > A990 - Medicine & dentistry not elsewhere classified|
|Schools:||Faculty of Health and Wellbeing > School of Sport and Wellbeing|
|Deposited By:||Hayley Tyrer|
|Deposited On:||03 Feb 2016 13:42|
|Last Modified:||20 Oct 2016 16:12|
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