What is the function of salt in food preservation?

The function of salt in food preservation primarily lies in its ability to inhibit the growth of bacteria and fungi. When salt is added to food, it draws out moisture through a process called osmosis. This reduces the water activity in the food, creating an environment that is less hospitable for microorganisms that cause spoilage and foodborne illnesses. By controlling the moisture levels, salt effectively slows down or prevents the proliferation of bacteria, yeast, and molds, thereby extending the shelf life of the food. This is particularly important in methods like curing, where meats are preserved for long periods.

While salt does enhance flavor and can contribute to the appearance of food, these functions are secondary to its primary role in food preservation. Renewing freshness is not a typical role of salt; instead, it is more about preventing decay and spoilage.