Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated.

Jewish and Muslim dietary laws, require the removal of blood from freshly slaughtered meat, which may be accomplished with the use of salt or brine.

See also

• Curing (food preservation)
• Food storage
• Food preservation