After ten years of storage, salt is generally edible if it is not polluted or added with trace elements, such as iodine. But it is not recommended to eat salt for ten years, because the naked eye can't judge whether the salt is polluted or not and whether the added iodine is volatilized.

Salt is a common condiment in life, and its sodium chloride content is relatively stable and will not decompose or volatilize due to long storage time. As long as the storage environment is not particularly humid and pollution-free, salt can generally be eaten, and even if it is stored for ten years, its salty taste will not change.

However, if salt gets wet, it will affect the quality of salt and cannot guarantee the safety of salt, so it is not recommended to eat it. In addition, most of the salt is added with iodine, which has a shelf life, unstable chemical properties and will decompose for a long time, which may lead to iodine loss after being stored for ten years.

Recommended methods for correctly preserving salt:

1. Seal the salt and keep it.

Salt is easily soluble in water and has strong hygroscopicity. Salt crystallizes easily when exposed to air for a long time. Moreover, the salt people eat now is iodized, and iodine is easy to volatilize, easily oxidized and decomposed, and it is easy to lose its original nutritional value.

2. Store in a colored container.

The edible salt that people buy in daily life is iodized salt, which has high nutritional content, but needs to be preserved. Because iodide is extremely unstable, easy to decompose and volatilize, and easily influenced by light, high temperature and humidity, it is easy to be oxidized and decomposed, so iodized salt needs to be sealed in colored containers. At the same time, the color container can effectively prevent light, thus preventing the salt from absorbing heat and moisture, so that the salt can be preserved for a longer time. The container should also be placed in a ventilated and dry place, so that it can be stored for a longer time.