Cured With Salt

Salt is a mineral compound, sodium chloride, found naturally in seawater and underground deposits. "Curing with salt" is a traditional food preservation method where salt is applied to food. This process draws out moisture and inhibits the growth of spoilage microorganisms.

Manufacturers use salt in curing primarily to preserve foods by reducing water activity. It also enhances flavor and contributes to the texture of cured products. This method is common in foods like cured meats (e.g., bacon, ham, salami) and some fish.

Salt (sodium chloride) is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). While essential for bodily functions, consuming too much sodium can contribute to high blood pressure in some individuals. The FDA Daily Value for sodium is 2,300 mg. There are no specific JECFA or EFSA evaluations for salt as a food additive with an ADI, as it is a fundamental nutrient.