2006-09-14 12:56:39 · 4 answers · asked by Anonymous in Education & Reference ➔ Higher Education (University +)
Actually, it simply prolongs the time it takes food to become rotten.
Food rots due to the presence of bacteria.
Salt reduces the amount of water in food.
Bacteria need water to survive, so a reduction of water results in a reduction of bacteria, which slows the rotting of food.
2006-09-14 13:10:32 · answer #1 · answered by 1993 FLSTF 4 · 0⤊ 0⤋
salt draws water out of the food this inhibits bacterial growth ie they need the moisture
2006-09-14 20:03:18 · answer #2 · answered by Anonymous · 0⤊ 0⤋
you would get much better (and more accurate ) answers if you asked this question over in the biology section in the Science area.
2006-09-14 20:42:47 · answer #3 · answered by matt 7 · 0⤊ 0⤋
It will also draw water from the bacteria thus killing it.
2006-09-14 20:06:19 · answer #4 · answered by dreaming_again2002 4 · 0⤊ 0⤋