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Molecular analysis of the microbial food safety implications of food reformulations for improved health.
Foodborne Pathog Dis. 2008 Aug; 5(4):499-504.FP

Abstract

Food reformulation is commonly used as a strategy to produce foods for improved health; for example, replacing sugar with aspartame, and salt (NaCl) with KCl may help to reduce the incidence of obesity and heart disease. However, such reformulations will also change the intrinsic physicochemical properties of the food, which may in turn support the growth of foodborne pathogens and ultimately increase the incidence of foodborne disease. Thus, we need a better understanding of the microbiological food safety issues associated with product reformulation. Herein we review the most recent advances in our understanding of how microbial pathogens adapt to changes in the food composition, and how this information may ultimately be used for the design of effective pathogen control measures.

Authors+Show Affiliations

Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland. r.sleator@ucc.ieNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

18666862

Citation

Sleator, Roy D., and Colin Hill. "Molecular Analysis of the Microbial Food Safety Implications of Food Reformulations for Improved Health." Foodborne Pathogens and Disease, vol. 5, no. 4, 2008, pp. 499-504.
Sleator RD, Hill C. Molecular analysis of the microbial food safety implications of food reformulations for improved health. Foodborne Pathog Dis. 2008;5(4):499-504.
Sleator, R. D., & Hill, C. (2008). Molecular analysis of the microbial food safety implications of food reformulations for improved health. Foodborne Pathogens and Disease, 5(4), 499-504. https://doi.org/10.1089/fpd.2008.0089
Sleator RD, Hill C. Molecular Analysis of the Microbial Food Safety Implications of Food Reformulations for Improved Health. Foodborne Pathog Dis. 2008;5(4):499-504. PubMed PMID: 18666862.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Molecular analysis of the microbial food safety implications of food reformulations for improved health. AU - Sleator,Roy D, AU - Hill,Colin, PY - 2008/8/1/pubmed PY - 2008/10/24/medline PY - 2008/8/1/entrez SP - 499 EP - 504 JF - Foodborne pathogens and disease JO - Foodborne Pathog Dis VL - 5 IS - 4 N2 - Food reformulation is commonly used as a strategy to produce foods for improved health; for example, replacing sugar with aspartame, and salt (NaCl) with KCl may help to reduce the incidence of obesity and heart disease. However, such reformulations will also change the intrinsic physicochemical properties of the food, which may in turn support the growth of foodborne pathogens and ultimately increase the incidence of foodborne disease. Thus, we need a better understanding of the microbiological food safety issues associated with product reformulation. Herein we review the most recent advances in our understanding of how microbial pathogens adapt to changes in the food composition, and how this information may ultimately be used for the design of effective pathogen control measures. SN - 1556-7125 UR - https://www.unboundmedicine.com/medline/citation/18666862/Molecular_analysis_of_the_microbial_food_safety_implications_of_food_reformulations_for_improved_health_ L2 - https://www.liebertpub.com/doi/10.1089/fpd.2008.0089?url_ver=Z39.88-2003&rfr_id=ori:rid:crossref.org&rfr_dat=cr_pub=pubmed DB - PRIME DP - Unbound Medicine ER -