What is the primary function of salt in food preservation?

The primary function of salt in food preservation is to draw out moisture through osmosis. When food is salted, the salt creates an environment that reduces the water activity within the food. This process inhibits the growth of microorganisms, as many bacteria, yeasts, and molds require water to thrive. By pulling moisture out of the food and creating a high-salt environment, the growth of these organisms is effectively slowed down, thereby extending the shelf life of the food.

The ability of salt to serve as a natural preservative has been utilized for centuries in various forms, from curing meats to pickling vegetables. This method not only helps in preservation but can also enhance the texture and flavor of the food.