Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, Nam Hee | - |
dc.contributor.author | Cho, Tae Jin | - |
dc.contributor.author | Rhee, Min Suk | - |
dc.date.accessioned | 2021-09-03T14:52:33Z | - |
dc.date.available | 2021-09-03T14:52:33Z | - |
dc.date.created | 2021-06-16 | - |
dc.date.issued | 2017 | - |
dc.identifier.issn | 0065-2164 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/86268 | - |
dc.description.abstract | Addition of salt or salt-containing water to food is one of the oldest and most effective preservation methods in history; indeed, salt-cured foods are generally recognized as microbiologically safe due to their high salinity. However, a number of microbiological risks remain. The microbiological hazards and risks associated with salt-cured foods must be addressed more in-depth as they are likely to be underestimated by previous studies. This review examined a number of scientific reports and articles about the microbiological safety of salt-cured foods, which included salted, brined, pickled, and/or marinated vegetables, meat, and seafood. The following subjects are covered in order: (1) clinical cases and outbreaks attributed to salt-cured foods; (2) the prevalence of foodborne pathogens in such foods; (3) the molecular, physiological, and virulent responses of the pathogens to the presence of NaCl in both laboratory media and food matrices; (4) the survival and fate of microorganisms in salt-cured foods (in the presence/absence of additional processes); and (5) the interaction between NaCl and other stressors in food processes (e.g., acidification, antimicrobials, drying, and heating). The review provides a comprehensive overview of potentially hazardous pathogens associated with salt-cured foods and suggests further research into effective intervention techniques that will reduce their levels in the food chain. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER ACADEMIC PRESS INC | - |
dc.subject | ESCHERICHIA-COLI O157-H7 | - |
dc.subject | TO-EAT MEAT | - |
dc.subject | MODERATELY HALOPHILIC BACTERIUM | - |
dc.subject | ENTERICA SEROTYPE TYPHIMURIUM | - |
dc.subject | HEMOLYTIC-UREMIC SYNDROME | - |
dc.subject | RESPONSE-SURFACE MODELS | - |
dc.subject | FATTY-ACID-COMPOSITION | - |
dc.subject | MONOCYTOGENES SCOTT-A | - |
dc.subject | LISTERIA-MONOCYTOGENES | - |
dc.subject | STAPHYLOCOCCUS-AUREUS | - |
dc.title | Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Cho, Tae Jin | - |
dc.contributor.affiliatedAuthor | Rhee, Min Suk | - |
dc.identifier.doi | 10.1016/bs.aambs.2017.05.001 | - |
dc.identifier.scopusid | 2-s2.0-85020779038 | - |
dc.identifier.wosid | 000414512200001 | - |
dc.identifier.bibliographicCitation | ADVANCES IN APPLIED MICROBIOLOGY, VOL 101, v.101, pp.1 - 47 | - |
dc.relation.isPartOf | ADVANCES IN APPLIED MICROBIOLOGY, VOL 101 | - |
dc.citation.title | ADVANCES IN APPLIED MICROBIOLOGY, VOL 101 | - |
dc.citation.volume | 101 | - |
dc.citation.startPage | 1 | - |
dc.citation.endPage | 47 | - |
dc.type.rims | ART | - |
dc.type.docType | Review; Book Chapter | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Biotechnology & Applied Microbiology | - |
dc.relation.journalResearchArea | Microbiology | - |
dc.relation.journalWebOfScienceCategory | Biotechnology & Applied Microbiology | - |
dc.relation.journalWebOfScienceCategory | Microbiology | - |
dc.subject.keywordPlus | ESCHERICHIA-COLI O157-H7 | - |
dc.subject.keywordPlus | TO-EAT MEAT | - |
dc.subject.keywordPlus | MODERATELY HALOPHILIC BACTERIUM | - |
dc.subject.keywordPlus | ENTERICA SEROTYPE TYPHIMURIUM | - |
dc.subject.keywordPlus | HEMOLYTIC-UREMIC SYNDROME | - |
dc.subject.keywordPlus | RESPONSE-SURFACE MODELS | - |
dc.subject.keywordPlus | FATTY-ACID-COMPOSITION | - |
dc.subject.keywordPlus | MONOCYTOGENES SCOTT-A | - |
dc.subject.keywordPlus | LISTERIA-MONOCYTOGENES | - |
dc.subject.keywordPlus | STAPHYLOCOCCUS-AUREUS | - |
dc.subject.keywordAuthor | Bacterial response | - |
dc.subject.keywordAuthor | Brining | - |
dc.subject.keywordAuthor | Fate | - |
dc.subject.keywordAuthor | Foodborne pathogens | - |
dc.subject.keywordAuthor | Marinating | - |
dc.subject.keywordAuthor | Microbiological food safety | - |
dc.subject.keywordAuthor | Pickling | - |
dc.subject.keywordAuthor | Salt-curing | - |
dc.subject.keywordAuthor | Salting | - |
dc.subject.keywordAuthor | Sodium chloride | - |
dc.subject.keywordAuthor | Survival | - |
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