Determination of salt content in traditional and industrial Moroccan white bread by inductively coupled plasma mass spectrometry.

Introduction: evaluating the sodium content of staple foods is essential for implementing a salt reduction strategy. In Morocco, bread is a major contributor to sodium intake. However, currently few studies have been carried out to assess the salt content in bread.

Implementing the national strategy of salt reduction in Morocco: the baker´s perspective.

Introduction: Morocco launched a national salt reduction strategy in 2019. The commitment of bakeries is key in the success of this strategy. However, the evaluation of such a commitment is not yet done.

The effect of salt concentration and pH on the heat resistance of Escherichia coli in tryptic soy broth.

The effect of the acid and the osmotic stress on the heat resistance of Escherichia coli (EC1 and EC2) was studied at 63 degrees C in tryptic soy broth adjusted to various pHs (2.5, 4.5 and 6) and various NaCl concentrations (2, 4 and 8%).