Reduce salt intakes!

Contrary to expectations, reducing salt levels in processed food will not compromise their safety, as reduction will not encourage growth of bacteria responsible for food spoilage, say scientists at the University of Limerick in Ireland.

This may provide some relief to food processors and manufacturers all over the world.

In response to consumer concerns about the established link between diets high in salt and the risk of cardiovascular diseases, food manufacturers have faced regulatory and consumer pressure to cut the amount of salt used in their processed food products.

But the risk of food contamination has always been raised, because from time immemorial, salt has been widely used not only to add flavor but also to act as a preservative. Salt mixed in meat promotes the water-binding action of proteins and enhances their binding properties.

This new finding may raise the level of confidence in food manufacturers about the safety of their products, even as they seek ways to address the concerns of health protection agencies.

Different types of bacteria normally associated with food spoilage were tested at varying concentrations of salt. The study found that all the bacteria were capable of growth even in the highest concentrations used. Even at 3 percent concentration, none of the bacteria showed any difficulty surviving in the salt solution for 24 hours.

On the other hand, the bacteria exhibited specifically different tolerances for salt. The results confirmed observations from previous studies that certain strains of bacteria actually possess greater resistance to a high-salt environment or, conversely, that salt has a stimulating effect on certain types of bacteria. The implication is that high salt foods may run a higher risk of spoilage if certain bacteria are present.

In the United States, more than 80 percent of the average adult’s intake of salt originates from processed food, with 20 percent of the intake being derived from processed meat and meat products, and 35 percent from cereal and cereal products.

The researchers said that their study results can be used to help food processors determine appropriate salt levels for their products, especially in frozen meals. Ready-to-eat meals contain large proportions of the recommended daily allowance for sodium chloride consumption, and their salt levels need to be tamed since they have gained popularity and increased demand.

It could also be used in the development of new and safe food products with low levels of salt that can help people reduce salt intakes from their diet and lower salt-related risks of heart conditions.