What is the function of salt in food preservation?

Salt plays a crucial role in food preservation primarily by drawing out moisture and inhibiting bacterial growth. When salt is applied to food, it creates a hypertonic environment that extracts water from the food product and from bacteria present on it. This dehydration process reduces the moisture content, which is essential because many harmful bacteria thrive in moist conditions. As the water is removed, the growth of these microorganisms is inhibited, thereby extending the shelf life of the food.

In addition to its primary preservation role, salt can also help enhance flavor, improve texture, and contribute to color, but these functions are secondary to its preservation ability. However, the main reason salt has been used historically for preservation is its effectiveness in creating conditions that discourage spoilage and microbial growth.