Salting

Salting
Salting is the preservation of food with dry edible salt. It is related
to pickling in general and more specifically to brining (preparing food
with brine, that is, salty water) and is one form of curing. It is one of the
oldest methods of preserving food, and two historically significant
salt-cured foods are salted fish (usually dried and salted cod or salted
herring) and salt-cured meat (such as bacon). Vegetables such as runner
beans and cabbage are also often preserved in this manner.

Action of salt
Salt acts as a preservative by inhibiting microbial growth. Salt acts by
drawing water out of the cells of foods and bacteria through a process
known as osmosis. Reducing the amount of water available to bacteria
inhibits or slows bacterial growth and reproduction. High concentrations
of salt can also rupture bacterial cells due to differences in pressure
between the outside and inside of the microorganism.

Salt is also effective in protecting foods against molds and yeast- it

prevents the fermentation of yeast and the growth of molds by reducing
water supply.

How salt is used to preserve foods?

 Vegetables are generally preserved by pickling them in a salt and
water solution (brine), while meat may be rubbed with salt and dry
cured or may be injected with a salt solution.

Salting

Salting
Salting is the preservation of food with dry edible salt. It is related
to pickling in general and more specifically to brining (preparing food
with brine, that is, salty water) and is one form of curing. It is one of the
oldest methods of preserving food, and two historically significant
salt-cured foods are salted fish (usually dried and salted cod or salted
herring) and salt-cured meat (such as bacon). Vegetables such as runner
beans and cabbage are also often preserved in this manner.

Action of salt
Salt acts as a preservative by inhibiting microbial growth. Salt acts by
drawing water out of the cells of foods and bacteria through a process
known as osmosis. Reducing the amount of water available to bacteria
inhibits or slows bacterial growth and reproduction. High concentrations
of salt can also rupture bacterial cells due to differences in pressure
between the outside and inside of the microorganism.

Salt is also effective in protecting foods against molds and yeast- it

prevents the fermentation of yeast and the growth of molds by reducing
water supply.

How salt is used to preserve foods?

Vegetables are generally preserved by pickling them in a salt and
water solution (brine), while meat may be rubbed with salt and dry
cured or may be injected with a salt solution.