This workshop, jointly presented by the ILSI North America Technical Committees on Food Microbiology and Sodium, aimed to provide greater knowledge and appreciation of the opportunities and challenges facing the food industry in answering the public health community's call to reduce sodium levels in the food supply. One major challenge is finding effective substitutes for the various antimicrobial and functional roles that sodium plays across different food categories. Sodium plays a critical role in retarding the growth of pathogens and food spoilage bacteria. Moreover, taste is an important factor for consumers when they choose food products, and the flavor changes that occur when salt is reduced or replaced must be considered and ingredients and processes adjusted accordingly. The workshop provided a platform for a multidisciplinary discussion among the microbiology, food science, nutrition, and public health communities to share progress and propose solutions, including the formation of public-private partnerships, to develop coordinated and comprehensive strategies. This paper provides an overview of the issues raised, rather than a specific summary of workshop discussions. The Food and Drug Administration's Draft Guidance for Industry on voluntary sodium reduction and the 2015 US Dietary Guidelines for Americans were released subsequent to the workshop and are also discussed.

中文翻译：

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“食品供应中钠减少的安全性：一项跨学科的平衡法案”-车间程序

该研讨会由ILSI北美食品微生物学和钠技术委员会联合举办，旨在使人们更加了解食品行业在应对公共卫生界降低食品供应中钠含量的呼吁方面所面临的机遇和挑战。一个主要的挑战是找到有效的替代品，以替代钠在不同食品类别中发挥的各种抗菌和功能作用。钠在延缓病原体和食物变质细菌的生长中起关键作用。此外，味道是消费者选择食品时的重要因素，必须考虑减少或更换盐时发生的风味变化，并相应地调整成分和过程。讲习班为微生物学，食品科学，营养学和公共卫生界之间的多学科讨论提供了一个平台，以共享进展并提出解决方案，包括建立公私伙伴关系，以制定协调和全面的战略。本文提供了所提出问题的概述，而不是研讨会讨论的特定摘要。研讨会之后发布了美国食品药品管理局（FDA）发布的《关于自愿减少钠的行业指南草案》和《 2015年美国美国人饮食指南》，并进行了讨论。本文提供了所提出问题的概述，而不是研讨会讨论的特定摘要。研讨会之后发布了美国食品药品管理局（FDA）发布的《关于自愿减少钠的行业指南草案》和《 2015年美国美国人饮食指南》，并进行了讨论。本文提供了所提出问题的概述，而不是研讨会讨论的特定摘要。研讨会之后发布了美国食品药品管理局（FDA）发布的《关于自愿减少钠的行业指南草案》和《 2015年美国美国人饮食指南》，并进行了讨论。