A preservation method that uses salt, and often nitrite or nitrate, to draw out water and control bacterial growth in foods such as bacon and ham.
A preservation method that uses salt, and often nitrite or nitrate, to draw out water and control bacterial growth in foods such as bacon and ham. Curing is a food preservation method that uses salt, and often curing salts containing nitrite or nitrate, to preserve foods such as bacon, ham, corned beef and some sausages. The salt draws water out of the food and out of any bacteria present, lowering the water activity so that spoilage and harmful bacteria find it much harder to grow. Curing salts also help control specific pathogens and give cured meats their characteristic colour and flavour. Curing controls microbial growth by combining low water activity with the antimicrobial effect of salt and, where used, nitrite. A key safety role of nitrite in cured meats is helping to inhibit Clostridium botulinum, the bacterium that causes botulism. Because under-curing can leave food unsafe, curing is a controlled process, and the use of nitrite and nitrate as additives is regulated under the Australia New Zealand Food Standards Code. For an Australian food business that cures meat, curing is a recipe-and-process control that must be followed precisely, using the correct amount of salt and curing agents for the weight of meat, and controlling time and temperature. Getting the ratios wrong can leave the product unsafe, so many small producers follow tested recipes and keep records of batches, weights and ingredients. Nitrite and nitrate are permitted food additives with maximum limits set in the Food Standards Code, so businesses must not exceed those levels. Cured products still need appropriate storage, and many are also chilled, smoked or fermented as part of the process. Labelling must declare the additives used, and businesses should understand whether their finished product is shelf-stable or still needs refrigeration. A small smallgoods maker cures pork bellies for bacon by weighing each belly and applying a measured cure containing salt and a permitted nitrite curing salt at the correct rate, then holding them chilled for a set number of days. Batch weights and cure amounts are recorded so the process is consistent and the nitrite level stays within legal limits.
Frequently asked questions
What is curing?
A preservation method that uses salt, and often nitrite or nitrate curing salts, to draw water out of food and control bacterial growth in products such as bacon and ham.
How does curing preserve food?
Salt lowers the water activity of the food, making it harder for spoilage and harmful bacteria to grow, while nitrite helps control specific pathogens.
Why is nitrite used in cured meats?
Nitrite helps inhibit Clostridium botulinum, contributes to the cured colour and flavour, and is a permitted additive with maximum limits set in the Food Standards Code.
Is cured food always shelf-stable?
No. Some cured products are shelf-stable while others still need refrigeration, so businesses must know which their product is and store and label it accordingly.
Why must curing be done carefully?
Under-curing can leave food unsafe, so the correct salt and curing-agent ratios, time and temperature must be followed, ideally with batch records.
