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Table salt, which consists primarily of sodium chloride, is the most important ingredient for curing food and is used in relatively large quantities. Salt kills and inhibits the growth of microorganisms by drawing water out of the cells of both microbe and food alike through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria.

Once properly salted, the food's interior contains enough salt to exert osmotic pressures that prevent or retard the growth of many undesirable microbes.

Source:Wikipedia

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โˆ™ 2010-09-13 18:50:33
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