Effect of Salt Reduction on Growth of Listeria monocytogenes in Meat and Poultry Systems
Reducing sodium in pre-blends and emulsified meat and poultry products would have no effect on Listeria monocytogenes populations but replacement of sodium chloride with magnesium chloride may affect growth of aerobic populations, according to new research from Kansas State University in the US.
1 January 2013
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