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Preservation, Processing, Preparation

PRESERVATION, PROCESSING, PREPARATION

Limit consumption of salt1.
Avoid mouldy cereals (grains) or pulses (legumes).

PUBLIC HEALTH GOALS
Population average consumption of salt from all sources to be less than 5 g (2 g of sodium) a day.
Proportion of the population consuming more than 6 g of salt (2.4 g of sodium) a day to be halved every 10 years.
Minimise exposure to aflatoxins from mouldy cereals (grains) or pulses (legumes).

PERSONAL RECOMMENDATIONS
Avoid salt-preserved, salted, or salty foods; preserve foods without using salt1.
Limit consumption of processed foods with added salt to ensure an intake of less than 6 g (2.4 g sodium) a day.
Do not eat mouldy cereals (grains) or pulses (legumes).

  1. Methods of preservation that do not or need not use salt include refrigeration, freezing, drying, bottling, canning, and fermentation