Cutting Salt Won't Affect Foods' Safety - NIH

Reducing the amount of salt in processed foods does not increase the risk of those foods spoiling, new research shows.

Cutting down on salt in processed foods may result in products that are healthier for consumers' hearts, but manufacturers have long been concerned about the longevity of these de-salted products.

Now, a research team at the University of Limerick in Ireland has checked safety levels of low-salt foods by studying the behavior of different strains of bacteria that contribute to food spoilage....