SALTING / CURING
Preservation (Non-thermal)
Salting / Curing
Commonly CCPAlso: dry cure · wet cure · brining
Applying salt and (often) nitrite/nitrate to reduce Aw and inhibit C. botulinum. Common for cured meats, fish, cheeses.
Typical Hazards
- BBiologicalC. botulinum if nitrite curing inadequate; Listeria in dry-cured RTE
- CChemicalNitrite over-application (acute toxicity); nitrosamine formation
- PPhysicalSalt clumps containing foreign material
Typical Controls
- Validated salt + nitrite levels per scheduled process
- Final Aw target with verification
- Brine concentration + time control
- Equilibration time / temperature
Regulatory Citations
3 cross-references across 2 documents