Consequences of reducing salt content
It goes without saying that, from the industry perspective, the main concerns when reducing salt content in processed meats are consumer acceptance of the change in flavour and texture, and the effect on preservation and shelf-life. These topics will be covered in more detail in the next section, 'Low-salt pigmeat formulations'. From a public health standpoint, however, removing the salt could lead to food safety problems, increasing the number (cell count) and range of micro-organisms that can survive or grow on the product.
Can you think of another public health problem that might be linked to low salt intake?
How could the problem be prevented if salt intake levels were kept at a lower level?