What You Need to Know
During curing, high salt or sugar concentrations draw water out of microbial cells, reducing water activity below the threshold required for growth. Plant-derived compounds such as α‑pinene, β‑pinene, ionones, carvacrol, limonene, citric acid, and allicin disrupt bacterial membranes or interfere with metabolic pathways, providing targeted antimicrobial action. The synergy of osmotic stress, low pH, and phytochemical inhibition creates a hostile environment for spoilage and pathogenic bacteria, while Maillard reactions and flavor development occur under mild thermal conditions.
The Science
Primary Reaction
Osmotic dehydration and antimicrobial phytochemical action