9/7/2007

Decreasing the amount of salt in processed food will not increase the food's spoilage risk, despite concerns that food with less salt will have a shorter shelf life, a research team found. "In general, we discovered that the growth of different sorts of typical food spoilage bacteria was unaffected by the various salt levels we tested, which means that low salt foods are just as safe as conventionally processed ones," one researcher found.

Full Story:
Forbes

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