Salt as a preservative

Salt works as a preservative by drawing moisture out of food and bacteria through a process called osmosis. Without enough water, bacteria and molds can't grow and cause spoilage. Additionally, salt creates an environment that inhibits the growth of certain bacteria, further protecting the food. This method has been used for centuries to extend the shelf life of meats, fish, and other perishable items, helping to prevent foodborne illnesses and reduce waste. In essence, salt reduces the water activity in food, making it less hospitable for microorganisms and preserving freshness over time.