What is the effect of having some salt or sugar as a preservatif to your food?

Question

thx a lot:)

Answer 1

They draw water out of foods and microbes alike; high concentrations of salt or sugar both kill microbes present during processing and retard the growth of any subsequent microbial contaminants. Bacon is a good example of a high salt food (or jerky) and jams and jellies are examples of high sugar foods.

When you draw water out of cells, they crenate (shrivel) and die. Water follows salt, so if the environment outside the cell is saltier than inside the cell, the water will leave the cell and go towards the salt. (Sugar works the same way but is due to concentration gradients)

Answer 2

The salt or sugar keeps bacteria from growing. Adding salt or sugar makes a hypertonic environment for bacteria. The bacteria cells lose more water through osmosis than they gain. They won't be able to grow and divide in this situation.

Answer 3

too much salt raises blood pressure and sugar raises blood sugar levels (hyperglycemia).