Dr. Kathleen Glass is associate director and senior scientist at the Food Research Institute at the University of Wisconsin-Madison, and is scheduled to lead a presentation on this topic during Process Expo at Chicago’s McCormick Place, Nov. 3-6, 2013.
Salt has been used to preserve foods for centuries. Use of sodium salts, including sodium chloride, sodium lactate, sodium diacetate, and sodium nitrite, in ready-to-eat meat and poultry products has increased substantially in the past century as their essential capabilities in preservation and food safety have been validated.
