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# Enhanced Product Safety with Reduced Salt Levels
- URL: https://cibocom.ghost.io/enhanced-product-safety-with-reduced-salt-levels/
- Published: 2017-02-15T01:00:00.000Z
- Updated: 2026-10-08T15:07:04.000Z
- Author: Cibocom
- Tags: Royal Greenland, fish

In a collaborative effort with the National Food Institute at the Danish Technical University (DTU), Royal Greenland has created a model that can forecast the growth of specific bacteria when variables in seafood production such as pH, temperature, preservatives, and salt content are altered. This has enabled a reduction in the salt content of lightly preserved products like smoked fish, brined prawns, and pasteurized roe. Earlier in Seafood Insight, it was mentioned that this research collaboration led to a model that could predict the growth of Listeria monocytogenes, allowing for a decrease in the salt content in Royal Greenland's production of smoked and marinated fish without jeopardizing food safety. Since the model was introduced into Royal Greenland's smoke production over five years ago, there have been no recalls of these smoked and gravad products. Now, a new GUDP (Green Development and Demonstration Program) funded project, based on the knowledge gained from the Listeria project, is exploring the potential for reducing salt in other lightly preserved seafood products, specifically brined prawns. In brine production, listeria is not a concern as the prawns are cooked, but the growth of the toxin-producing bacteria Clostridium botulinum can be. Traditionally, the addition of salt controls Clostridium botulinum, which can cause botulism, a potentially fatal condition. Through recent research, DTU and Royal Greenland have created mathematical models that can predict the growth of relevant pathogenic and spoilage bacteria if certain parameters are modified, such as pH, temperature, preservatives, and salt content. Royal Greenland's Quality Manager, Lars Rønde, states that these models will increase efficiency. With the new model, Royal Greenland has been able to reduce the salt content in one of its top-tier products, "KutterRejer" \[cutter prawns\], by 50% down to 1.5%. This not only has health benefits but also enhances the product's natural flavor and texture. Royal Greenland intends to apply the reduced-salt-brine to other products and markets and will continue to use predictive models to decrease salt in other product categories. Niels Bøknæs, Processing Developer at Royal Greenland, concludes that as a leading player in the global seafood industry, it is their responsibility to provide safe products and stay at the forefront of innovative development. In the future, the predictive models will be published for the benefit of the entire food industry.