Anything else is fiction. Henry September 30, pm. Michelle L. Pease September 13, pm. Today I Found Out September 14, am. Thanks for letting me know. Pease September 14, am. Leave a Reply Cancel reply Your email address will not be published. The salty and acidic environment pickles the vegetables and stops any food spoilage organisms from growing. A similar process is used to make Sauerkraut, a pickled cabbage, except instead of immersing the cabbage in brine, dry salt is sprinkled over the cabbage and then packed into jars.
The salt prevents most bacteria from growing except for lactobacillus that then creates an acidic environment and the combined preservative effect of salt and acidity preserve the sauerkraut for months even without refrigeration. Meat is often cured with salt with a whole subsection of foods preserved meats called charcuterie. Curing meat with salt relies on the same principles of drawing moisture out of the meat and spoilage organisms.
However, salt alone is not safe enough for moderns food safety and hygiene. Another type of salt called a curing salt is used.
This curing salt is often referred to as Prague powder or instacure. The addition of nitrates or nitrites to salt is far more effective at inhibiting bacterial growth in preserved meats. Prague powder or curing salt is a mixture of regular salt and a compound called sodium nitrate or sodium nitrite depending on the type of cure being done.
The salt is pink to differentiate it to regular table salt. Curing salts with the addition of sodium nitrate or sodium nitrate are carefully measured according to the amount of meat being cured.
Salt remained the most used form of food preservation until much more recent times when modern food preservation methods were developed such as refrigeration, freezing and canning foods. 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 moulds and yeast- it prevents the fermentation of yeast and the growth of moulds by reducing water supply. 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. How about the foods that are traditionally thought of as salt-preserved foods?
But additional features about these foods, such as dehydration beef jerky or addition of acid pickles or preservatives ham , help prevent spoilage. In addition, many salt-preserved foods require refrigeration after opening in order to slow microbial growth. For most edible foods, the answer is no, a higher salt concentration doesn't help keep your food fresh unless you want to risk getting sodium poisoning.
Did you know that bacteria grow best in conditions saltier than most foods we consume? Even if salt was a good preservative, would it be a good idea? It's thought that the salt content of the Western diet is contributing to poor health, including kidney disease. From heart disease to autoimmune disease, to osteoporosis , learn why you may want to throw away the salt shaker to live longer.
There seems to be plenty of evidence that salty foods aren't microbe proof foods. That said, anyone asking these questions and learning about food safety is a very wise consumer. Food poisoning is common. The Centers for Disease Control and Prevention CDC estimates that annually 48 million people 1 in 6 get infected by a foodborne illness, , are hospitalized, and 3, die.
While salt isn't the solution, there are many things you can do to keep your food safe. First of all, practice good kitchen safety. Never use the same cutting board for raw meat and vegetables or fruits. Buy foods well before the expiration dates. Even if a food is not expired, if the smell is suspect, throw it out. Stay up to date on the news to hear of any food-poisoning outbreaks. Avoid unpasteurized milk to reduce your risk of milk-borne infections.
Refrigerate foods promptly after eating and use safe food-storage practices. Heat foods thoroughly when re-heating.
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