This paper reviews the literature concerning the diffusion of chemical agents in food tissues. Mathematical models to evaluate diffusion coefficients were described in different systems: i)Semiinfinite and finite media with boundary conditions of constant concentration at the interface or including mass Biot number (when perfect stirring was not achieved). ii)Through a membrane separating two perfectly mixed cells. Multicomponent diffusion was also described using the generalized Fick law with main and interaction diffusion coefficients. Diffusivity of ionic species in multicomponent electrolyte solutions was analyzed by the Maxwell-Stefan theory. Experimental techniques such as non steady-state diffusion through a thick layer of food and cell diffusion were also described. The published results of preservative diffusion coefficients were informed for animal and vegetable tissues. The role of sodium chloride affecting the tissue microstructure was discussed. Penetration of high salt concentration in a tissue may affect the cellular matrix leading to diffusion coefficients that depend on the concentration of the solute.