What You Need to Know
Salting achieves preservation by increasing NaCl concentration, which lowers water activity below 0.85 and suppresses mesophilic bacteria. Pickling lowers pH to 4.0–4.5 using acetic acid, creating an acidic environment that inhibits Listeria and Clostridium. Potting uses high-temperature oil to infiltrate food, forming a fat seal that blocks oxygen and prevents anaerobic bacterial growth.
The Science
Primary Reaction
Reduction of water activity, acidification, and anaerobic barrier formation