Sodium chloride in food

For most people in the United States, sodium is consumed in the form of sodium chloride (salt). Reported salt intake by US men is approximately 10 g per day, but for some salt intake may be as high as 25 g daily.

Excess sodium intake has been linked to elevated blood pressure and increased risk of cardiovascular disease and stroke.

Sodium chloride is common table salt which is 40% sodium and 60 percent chloride.

Sodium chloride perhaps the oldest known preservative used. Even some foods are still being preserved solely by the addition of salt including raw meats and fish, often along with other processing methods such as canning and pasteurization.

Solutions containing 15-25% salt are used to bring the water activity aw, down to about 0.96. This has the effect of retarding the growth of most micro-organisms, including the majority of those responsible for meat spoilage.

Sodium chloride and other sodium containing food additives are also present in condiments, such as Worcestershire sauce, soy sauce, ketchup, onion salt, garlic salt, and bouillon cubes, usually to enhance the flavor of foods.

Staphylococcus aureus and L. monocytogenes are two notable sodium chloride tolerant bacteria that are not inhibited by sodium chloride.

Sodium chloride in food