Salt has been used to preserve foods for centuries. Use of sodium salts, including sodium chloride, sodium lactate, sodium diacetate, and sodium nitrite, in ready-to-eat meat and poultry products has increased substantially in the past century as their essential capabilities in preservation and food safety have been validated.
Sodium nitrite and sodium lactate have both been shown to inhibit growth of Clostridium perfringens and Clostridium botulinum during extended cooling of meats or in the event of temperature abuse at retail or by the consumer. Even when salt levels alone are insufficient to prevent growth of pathogens and spoilage organisms, salt may depress microbial growth rates and work in conjunction with other preservatives, such as organic acids, or temperature control, to prevent growth and toxin production.