Literature DB >> 18423764

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

Eva Bidlas1, Ronald J W Lambert.   

Abstract

A study using a small range of pathogenic bacterial species (Aeromonas hydrophila, Enterobacter sakazakii, Shigella flexneri, Yersinia enterocolitica and 3 strains of Staphylococcus aureus) has shown that potassium chloride has an equivalent antimicrobial effect on these organisms when calculated on a molar basis. Combined NaCl and KCl experiments were carried out and data was analysed using a modification to the Lambert and Lambert [Lambert, R.J.W., and Lambert, R., 2003. A model for the efficacy of combined inhibitors. Journal of Applied Microbiology 95, 734-743.] model for combined inhibitors and showed that in combination KCl is a direct 1:1 molar replacement for the antimicrobial effect of common salt. If this is a general finding then, where salt is used to help preserve a product, partial or complete replacement by KCl is possible.

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Year:  2008        PMID: 18423764     DOI: 10.1016/j.ijfoodmicro.2008.02.031

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN: 0168-1605            Impact factor:   5.277


  8 in total

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2.  Microbial Safety and Sensory Analyses of Cold-Smoked Salmon Produced with Sodium-Reduced Mineral Salts and Organic Acid Salts.

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3.  Effect of NaCl Replacement by other Salts on the Quality of Bísaro Pork Sausages (PGI Chouriça de Vinhais).

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4.  Influence of limited replacement of NaCl with KCl and yeast extract on microbiological, chemical, sensory, and textural properties of emulsion-type chicken sausages.

Authors:  Majid Mohammadzadeh; Enayat Berizi; Seyed Shahram Shekarforoush
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Review 6.  Development of strategies to manufacture low-salt meat products - a review.

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Journal:  J Anim Sci Technol       Date:  2022-03-31

7.  Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products.

Authors:  Abimbola Allison; Aliyar Fouladkhah
Journal:  Foods       Date:  2018-02-01

8.  Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review.

Authors:  Inhyu Bae; Jong-Hyun Park; Hee-Young Choi; Hoo-Kil Jung
Journal:  Korean J Food Sci Anim Resour       Date:  2017-12-31       Impact factor: 2.622

  8 in total

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