Preservation, processing, preparation

Eat less salt and avoid mouldy grains & cereals

Limit consumption of salty1 foods and foods processed with salt (sodium)

Avoid mouldy cereals (grains) or pulses (legumes).

Public health goals

  • Population average consumption of salt from all sources to be less than 5g (2g of sodium) a day
  • Proportion of the population consuming more than 6g of salt (2.4g 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 6g (2.4g 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