Why is salt used as preservative?

Answer 1

Salt is considered antibacterial because it restricts bacterial growth in many foods. It preserves foods by lowering the amount of "free" water molecules in foods. Bacteria need moisture in order to thrive, so without enough "free" water, they cannot grow well in foods that contain salt. - Brad.

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Answer 2

Salt contains sodium chloride which is the main ingredient in preserving food when used in large quantities. Salt helps to restrict the growth of microorganisms in food through the process of osmosis. A concentration of about 20% salt is required to kill bacteria. If food is well salted, it prevents the growth of harmful microbes and thus can be preserved for a long time.

Answer 3

Salt absorb water and bacteria doesn't survive without water and are killed.

Answer 4

Sodium chloride kill bacteria absorbing all water.

Answer 5

Sodium chloride is used as foods preservative because block the activity of all microorganisms absorbing the water.

Answer 6

Sodium chloride kill microorganisms.