Hold the salt -- please
- Salt sedition. Young, Barbara // National Provisioner;Jun2003, Vol. 217 Issue 6, p8
Comments on a survey regarding high salt levels in ready meals. Concern for public health; Use of salt as a food additive; Evaluation of food development programs.
- Salt Talk. Sokolov, Raymond // Natural History;Aug/Sep75, Vol. 84 Issue 7, p96
Discusses the importance of salt in human affairs. Relationship between body chemistry and salt deficit; Taxation of salt by various civilizations; Salt's high cost in olden times; Preservation of food through salt curing; Basic method of salt curing.
- A GRAIN OF SALT. // Total Health;Jan/Feb2007, Vol. 28 Issue 5, p45
A list of sources of salt is presented. Five percent of salt is added during cooking. Six percent of the seasoning is added at the table. Twelve percent of salt is naturally occurring and seventy-seven percent comes from food processing.
- Brining. // A-Z of Food Safety;2007, p36
An encyclopedia entry for "Brining" is presented. It is the process of immersing food, such as pork, in brine, a solution comprising 25 percent salt, 3 percent sodium nitrate or potassium nitrate and other substances such as sugar. Prior to pickling, some vegetables are also brined to lower...
- Small really is beautiful when it comes to salt replacement. Watson, Elaine // Food Manufacture;May2009, Vol. 84 Issue 5, p10
The article reports on the development of salt replacement that cut salt levels but retains a clean labeling by Soda-Lo. The salt replacement are microscopic crystals that have retained their free-flowing properties and moisture, with intense salty taste. Apart from this, suppliers have also...
- Don't Spill the Salt! Johnson, Ruth Spencer // Appleseeds;Mar2007, Vol. 9 Issue 7, p12
The article presents information on various superstitions associated with salt all over the world. It is believed that as salt protects food from spoiling, it might protect them too. People in Ireland give a plate of salt and oatmeal to newly-weds to ensure happiness. In Netherlands, parents...
- Thermal Injury and Recovery of Salmonella enterica Serovar Enteritidis in Ground Chicken with Temperature, pH, and Sodium Chloride as Controlling Factors. Chambliss, L. Sherre; Narang, Neelam; Juneja, Vijay K.; Harrison, Mark A. // Journal of Food Protection;Sep2006, Vol. 69 Issue 9, p2058
Cells of Salmonella enterica serovar Enteritidis were grown at 25 and 35Â°C, heat injured (55, 60, and 62.5Â°C), and recovered in tryptic soy broth (TSB) at various NaCl concentrations (2.0 and 3.5%) and pH levels (5.5 and 6.5). To assess the interactions of growth temperature, heating...
- Shake Your Salt - Less. // Tennessee Tribune;2/16/2012, Vol. 23 Issue 4, p3B
The article reports that too much salt is injurious to health and too much salt in the system will upset the balance and can contribute to serious health problems, and mentions the food one should avoid to cut the intake of salt.
- Efficacy of Sanitizers To Inactivate Escherichia coli O157:H7 on Fresh-Cut Carrot Shreds under Simulated Process Water Conditions. Gonzalez, Rolando J.; Yaguang Luo; Ruiz-Cruz, Saul; McEvoy, James L. // Journal of Food Protection;Nov2004, Vol. 67 Issue 11, p2375
Chlorine is widely used as a sanitizer to maintain the microbial quality and safety of fresh-cut produce; however, chlorine treatment lacks efficacy on pathogen reduction, especially when the fresh-cut processing water contains heavy organic loads. A more efficacious sanitizer that can tolerate...