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Exposure of Salmonella enterica Serovar Typhimurium to Three Humectants Used in the Food Industry Induces Different Osmoadaptation Systems.

Finn S, Rogers L, Händler K, McClure P, Amézquita A, Hinton JC, Fanning S - Appl. Environ. Microbiol. (2015)

Bottom Line: Common salt (NaCl) is frequently used by the food industry to add flavor and to act as a humectant in order to reduce the water content of a food product.The improved health awareness of consumers is leading to a demand for food products with reduced salt content; thus, manufacturers require alternative water activity-reducing agents which elicit the same general effects as NaCl.Typhimurium to different humectants does not simply reflect reduced water activity and likely involves systems that are linked to specific humectants.

View Article: PubMed Central - PubMed

Affiliation: UCD Centre for Food Safety, School of Public Health, Physiotherapy & Population Science, University College Dublin, Belfield, Dublin, Ireland.

No MeSH data available.


Related in: MedlinePlus

Summary of proposed changes occurring after 24 h of exposure to NaCl (a), KCl (b), or glycerol (c).
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Figure 4: Summary of proposed changes occurring after 24 h of exposure to NaCl (a), KCl (b), or glycerol (c).

Mentions: Following 24 h of exposure, cells were compared to the control inoculum in order to discern what overall changes occurred following inoculation. These results are described below and summarized in Table 1 and Fig. 4.


Exposure of Salmonella enterica Serovar Typhimurium to Three Humectants Used in the Food Industry Induces Different Osmoadaptation Systems.

Finn S, Rogers L, Händler K, McClure P, Amézquita A, Hinton JC, Fanning S - Appl. Environ. Microbiol. (2015)

Summary of proposed changes occurring after 24 h of exposure to NaCl (a), KCl (b), or glycerol (c).
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4561688&req=5

Figure 4: Summary of proposed changes occurring after 24 h of exposure to NaCl (a), KCl (b), or glycerol (c).
Mentions: Following 24 h of exposure, cells were compared to the control inoculum in order to discern what overall changes occurred following inoculation. These results are described below and summarized in Table 1 and Fig. 4.

Bottom Line: Common salt (NaCl) is frequently used by the food industry to add flavor and to act as a humectant in order to reduce the water content of a food product.The improved health awareness of consumers is leading to a demand for food products with reduced salt content; thus, manufacturers require alternative water activity-reducing agents which elicit the same general effects as NaCl.Typhimurium to different humectants does not simply reflect reduced water activity and likely involves systems that are linked to specific humectants.

View Article: PubMed Central - PubMed

Affiliation: UCD Centre for Food Safety, School of Public Health, Physiotherapy & Population Science, University College Dublin, Belfield, Dublin, Ireland.

No MeSH data available.


Related in: MedlinePlus