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Sodium Chloride Does Not Ensure Microbiological Safety of Foods: Cases and Solutions

Authors
Kim, Nam HeeCho, Tae JinRhee, Min Suk
Issue Date
2017
Publisher
ELSEVIER ACADEMIC PRESS INC
Keywords
Bacterial response; Brining; Fate; Foodborne pathogens; Marinating; Microbiological food safety; Pickling; Salt-curing; Salting; Sodium chloride; Survival
Citation
ADVANCES IN APPLIED MICROBIOLOGY, VOL 101, v.101, pp.1 - 47
Indexed
SCIE
SCOPUS
Journal Title
ADVANCES IN APPLIED MICROBIOLOGY, VOL 101
Volume
101
Start Page
1
End Page
47
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/86268
DOI
10.1016/bs.aambs.2017.05.001
ISSN
0065-2164
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.
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