Hi, I am a new Food Technologist and I would like to know if any
research has been done on the effect of chloride on Listeria Monocytogenes
within the Food Industry. I also wish to find out the effects or amounts of
residual chloride that are recommended within the body in relation to the Food
industry ?? Any opinions/information would be appreciated. I would also like
opinions about Sulphites used as an anti microbial effect on Food.
Any replies to my e-mail address appreciated.
lkenah at dunedin.es.co.nz (Leanne Kenah)
