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ANTIMICROBIAL EFFECTS OF SODIUM AND OTHER IONS IN FOODS: A REVIEW 1
Author(s) -
SOFOS JOHN N.
Publication year - 1984
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1984.tb00478.x
Subject(s) - preservative , antimicrobial , chemistry , sodium , ingredient , salt (chemistry) , food science , chloride , sodium salt , food preservatives , inorganic chemistry , nuclear chemistry , organic chemistry
Salt or sodium chloride (NaCl) is a common ingredient in many processed foods, and especially in cured meats. In addition to flavoring and functional contributions, NaCl is believed to play an important antimicrobial role in these products. The antimicrobial activity of NaCl is reviewed in light of currrent calls for a reduction of Na + in the human diet due to health reasons, and the possible replacement of NaCl in processed foods with chloride salts of other ions (i.e. KCl, MgCl 2 , CaCl 2 ). Factors interacting with NaCl and complicating the nature of the preservative system in processed foods are examined; recent work with alternative chloride salts is summarized; complex solute‐water activity interactions are highlighted; and, several important factors are considered in relation to the antimicrobial effects of NaCl and the possibility of its replacement with other chloride salts.