Does sea salt expire? (How to prevent contamination)
By
Dr Rafael Frascino Cassaro (PhD)
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
In this brief guide, we will answer the question “Does sea salt expire?” and discuss how to properly store salt. We will also tell you how to tell if salt has gone bad.
Does sea salt expire?
No, sea salt does not expire. Crystalline salt, primarily composed of sodium chloride (NaCl), has long been used as a potent natural preservative, safeguarding food for centuries. Nevertheless, sea salts can harbor microbial impurities.
These microorganisms, along with their metabolic byproducts, can accumulate downstream during the brine evaporation process, becoming ensnared within the salt crystals.
As a result, marine salt intended for consumption may be a potential source of foodborne fungi and their byproducts, some of which have the capability to induce food spoilage, and in some cases, may even carry mycotoxins. (1, 2)
What is the sea salt shelf life?
According to the manufacturer, the shelf life of sea salt spans from 3 to 5 years. Although salt inherently lacks a strict expiration date, salt-based items infused with iodine or coupled with other components like seasonings, spices, colors, and flavors may degrade over time.
In cases where sea salt lacks anti-caking agents, it can aggregate into clumps as time passes, thereby diminishing its shelf life. Even with the incorporation of anti-caking agents, the potential for clumping remains as these agents can gradually lose their efficacy. (3)
How to properly store sea salt?
Sea salt should be kept in a cool, dry place away from heat and light. You should keep it away from the stovetop and appliances that produce heat such as the fridge. Since salt is used in almost every recipe for seasoning, you can keep it on a rack on your countertop or in the pantry.
As for salt, it is very important to keep salt away from moisture as it is hygroscopic in nature and tends to absorb moisture. If it does, the salt will clump up. (3)
What’s the difference between sea salt and regular table salt?
Sea salt has some differences compared to regular table salt. The unique crystal structure of sea salt could contribute to its appealing taste when sprinkled on food.
Additionally, sea salt often includes minerals, besides sodium, that introduce various flavors, which can be desirable in specific instances but may occasionally lead to bitter aftertastes.
While there are unverified claims in trade journals suggesting that sea salt might have as little as 41 percent sodium chloride, it’s essential to note that sodium chloride remains the primary constituent in most sea salt, making its composition akin to that of table salt. (4)
Because of industrialization, concerns often arise regarding potential pollution burdens faced by sea salt, which could result from the accumulation of industrial discharges.
These discharges often carry significant concentrations of heavy metals, including cadmium, nickel, zinc, molybdenum, and iron. (5)
How to tell if salt has gone bad?
As explained above, salt does not really go bad but salt can absorb odors and moisture from the surroundings. It can also harbor microorganisms, along with their metabolic byproducts that can spoil food when used for food conservation.
Clumping is a sign of moisture absorption and off odors and taste may be signs of contamination. (1-3)
How to prevent sea salt contamination?
There is a requirement for establishing standards and implementing strategies to mitigate the potential of sea salts becoming sources of spoilage molds.
These measures could encompass straightforward adjustments to production and handling protocols, such as minimizing soil contact and enhancing storage conditions.
It is advisable to subject salt to heat treatment or alternative treatments to eliminate fungal spores, preventing their direct introduction into products. (1, 2)
Other FAQs about Salt that you may be interested in.
How long does salt stay in your body?
How much is 5g salt in teaspoons?
Conclusion
In this brief guide, we answered the question “Does sea salt expire?” and discussed how to properly store salt. We also told you how to tell if salt has gone bad.
References
1.-
Biango-Daniels, M. N., & Hodge, K. T. Sea salts as a potential source of food spoilage fungi. Food Microbiology, 69, 89–95. 2018.
2.-
Butinar, L., Frisvad, J. C., & Gunde-Cimerman, N. Hypersaline waters – a potential source of foodborne toxigenic aspergilli and penicillia. FEMS Microbiology Ecology, 77(1), 186–199. 2011.
3.-
Morton Salt, “MORTON SALT EXPIRATION GUIDE” 2021. [Online]. Available: https://www.mortonsalt.com/article/morton-salt-expiration-guide/ [Accessed: 10-Aug-2023].
4.-
Institute of Medicine (US) Committee on Strategies to Reduce Sodium Intake; Henney JE, Taylor CL, Boon CS, 3, Taste and Flavor Roles of Sodium in Foods: A Unique Challenge to Reducing Sodium Intake. Strategies to Reduce Sodium Intake in the United States. Washington (DC): National Academies Press (US); 2010.
5.-
Mohammad, Nafees & Khan, Nazish & Rukh, Shah & Bashir, Adila. Analysis of Rock and Sea Salt for Various Essential and Inorganic Elements. 2013.
