(Q37714429)

22 August 2017

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title

Implications of salt and sodium reduction on microbial food safety (English)

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22 August 2017

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Peter J Taormina

1

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22 August 2017

publication date

1 March 2010

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Critical Reviews in Food Science and Nutrition

22 August 2017

published in

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22 August 2017

volume

50

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22 August 2017

issue

3

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22 August 2017

page(s)

209-227

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Freezing: an underutilized food safety technology?

22 August 2017

cites work

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

The Effect of Water Activity on the Heat Resistance of Heat Sensitive and Heat Resistant Strains of Salmonellae

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

ComBase: a common database on microbial responses to food environments.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Modeling yeast spoilage in cold-filled ready-to-drink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolytica.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Response surface model of the effect of pH, sodium chloride and sodium nitrite on growth of Yersinia enterocolitica at low temperatures

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Expanded response surface model for predicting the effects of temperatures, pH, sodium chloride contents and sodium nitrite concentrations on the growth rate of Yersinia enterocolitica

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Comparing the antimicrobial effectiveness of NaCl and KCl with a view to salt/sodium replacement

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Effect of NaCl and KCl on fate and growth/no growth interfaces of Listeria monocytogenes Scott A at different pH and nisin concentrations.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Sodium chloride decreases the bacteriocidal effect of acid pH on Escherichia coli O157:H45.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Metabolic syndrome and salt sensitivity of blood pressure in non-diabetic people in China: a dietary intervention study

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Application of recurrent neural network to predict bacterial growth in dynamic conditions.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Water activity, water glass dynamics, and the control of microbiological growth in foods

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Long term effects of dietary sodium reduction on cardiovascular disease outcomes: observational follow-up of the trials of hypertension prevention (TOHP)

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Effect of temperature, water-phase salt and phenolic contents on Listeria monocytogenes growth rates on cold-smoked salmon and evaluation of secondary models

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Quantification of the effects of salt stress and physiological state on thermotolerance of Bacillus cereus ATCC 10987 and ATCC 14579.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Reducing salt: A challenge for the meat industry

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Salt stress proteins induced in Listeria monocytogenes

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Get excess salt out of our diet

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Identification of Listeria monocytogenes genes involved in salt and alkaline-pH tolerance

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Role of ctc from Listeria monocytogenes in osmotolerance

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Exposure to salt and organic acids increases the ability of Listeria monocytogenes to invade Caco-2 cells but decreases its ability to survive gastric stress

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Effect of sodium chloride replacement on some characteristics of fermented sausages.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 1. Description of the problem, methods, and agents involved

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Impact of sodium chloride on Escherichia coli O157:H7 and Staphylococcus aureus analysed using transmission electron microscopy.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

A comprehensive review on salt and health and current experience of worldwide salt reduction programmes

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

The probability of growth of Listeria monocytogenes in cooked salmon and tryptic soy broth as affected by salt, smoke compound, and storage temperature

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Evaluation of Staphylococcus aureus growth potential in ham during a slow-cooking process: use of predictions derived from the U.S. Department of Agriculture Pathogen Modeling Program 6.1 predictive model and an inoculation study

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Effects of Leuconostoc mesenteroides starter culture on fermentation of cabbage with reduced salt concentrations

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Sodium chloride enhances recovery and growth of acid-stressed E. coli O157:H7.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Predictive thermal inactivation model for effects of temperature, sodium lactate, NaCl, and sodium pyrophosphate on Salmonella serotypes in ground beef

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Sodium intake and hypertension

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Aqueous matrix compositions and pH influence feline calicivirus inactivation by high pressure processing

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Influence of pH, salt, and temperature on pressure inactivation of hepatitis A virus

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Modeling the growth boundary of Listeria monocytogenes in ready-to-eat cooked meat products as a function of the product salt, moisture, potassium lactate, and sodium diacetate concentrations

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Effects of minerals on sporulation and heat resistance of Clostridium sporogenes

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Effect of sodium chloride concentration on the heat resistance and recovery of Salmonella typhimurium.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Relative contributions of dietary sodium sources

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Effect of challenge temperature and solute type on heat tolerance of Salmonella serovars at low water activity

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

The effects of temperature, pH, sodium chloride and sodium nitrite on the growth of Listeria monocytogenes

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Microbial changes and growth of Listeria monocytogenes during chilled storage of brined shrimp (Pandalus borealis).

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Inhibition of nonproteolytic, psychrotrophic clostridia and anaerobic sporeformers by sodium diacetate and sodium lactate in cook-in-bag turkey breast

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Protective effect of sucrose and sodium chloride for Lactococcus lactis during sublethal and lethal high-pressure treatments

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Identification and analysis of the osmotolerance associated genes in Listeria monocytogenes

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Chloride dependence of growth in bacteria

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Modeling the effect of storage atmosphere on growth-no growth interface of Listeria monocytogenes as a function of temperature, sodium lactate, sodium diacetate, and NaCl

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Predictive modelling of growth of Escherichia coli O157:H7: the effects of temperature, pH and sodium chloride.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Growth limits of Listeria monocytogenes as a function of temperature, pH, NaCl, and lactic acid

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Historical and contemporary NaCl concentrations affect the duration and distribution of lag times from individual spores of nonproteolytic clostridium botulinum

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Antimicrobial properties of salt (NaCl) used for the preservation of natural casings.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Removal of foot-and-mouth disease virus infectivity in salted natural casings by minor adaptation of standardized industrial procedures

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Inactivation of classical swine fever virus in porcine casing preserved in salt

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Model for the combined effects of temperature, initial pH, sodium chloride and sodium nitrite concentrations on anaerobic growth of Shigella flexneri.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Revised model for aerobic growth of Shigella flexneri to extend the validity of predictions at temperatures between 10 and 19 degrees C.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

The effect of NaCl on survival of Shigella flexneri in broth as affected by temperature and pH.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Growth kinetics and cell morphology of Listeria monocytogenes Scott A as affected by temperature, NaCl, and EDTA.

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Microbiology and physico-chemical changes of dry-cured ham during the post-salting stage as affected by partial replacement of NaCl by other salts

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Brining time effect on physicochemical and microbiological parameters in Idiazábal cheese

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

Development and validation of a combined temperature, water activity, pH model for bacterial growth rate of Lactobacillus curvatus

21 January 2018

1 reference

https://api.crossref.org/works/10.1080%2F10408391003626207

10.1080/10408391003626207

21 January 2018

Identifiers

DOI

1 reference

release_wpti65qzjzh55ibc5rfuemmayi

22 August 2017

Fatcat ID

1 reference

Fatcat

https://api.fatcat.wiki/v0/release/wpti65qzjzh55ibc5rfuemmayi

mapped directly with Wikidata item

24 November 2022

based on heuristic

1 reference