Addition of salt or salt-containing water to food is one of the oldest and most effective preservation methods in history; indeed, salt-cured foods are generally recognized as microbiologically safe due to their high salinity. However, a number of microbiological risks remain. The microbiological hazards and risks associated with salt-cured foods must be addressed more in-depth as they are likely to be underestimated by previous studies. This review examined a number of scientific reports and articles about the microbiological safety of salt-cured foods, which included salted, brined, pickled, and/or marinated vegetables, meat, and seafood. The following subjects are covered in order: (1) clinical cases and outbreaks attributed to salt-cured foods; (2) the prevalence of foodborne pathogens in such foods; (3) the molecular, physiological, and virulent responses of the pathogens to the presence of NaCl in both laboratory media and food matrices; (4) the survival and fate of microorganisms in salt-cured foods (in the presence/absence of additional processes); and (5) the interaction between NaCl and other stressors in food processes (e.g., acidification, antimicrobials, drying, and heating). The review provides a comprehensive overview of potentially hazardous pathogens associated with salt-cured foods and suggests further research into effective intervention techniques that will reduce their levels in the food chain.

在食物中添加盐或含盐的水是历史上最古老，最有效的保存方法之一；实际上，盐腌食品由于盐度高而通常被认为在微生物学上是安全的。但是，仍然存在许多微生物风险。盐腌食品的微生物危害和风险必须更深入地解决这些问题，因为以前的研究可能会低估它们。这篇评论审查了有关盐腌食品微生物安全性的许多科学报告和文章，其中包括盐腌，盐水，腌制和/或腌制的蔬菜，肉类和海鲜。依次涵盖以下主题：（1）盐腌食品引起的临床病例和暴发；（2）这类食物中食源性病原体的流行；（3）实验室培养基和食品基质中病原体对NaCl存在的分子，生理和毒性反应；（4）盐腌食品中微生物的生存和命运（有无其他过程）；（5）食品加工过程中氯化钠与其他压力源之间的相互作用（例如酸化，抗菌剂，干燥和加热）。