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.
use salt to kill the bacteria in the stomach
It doesn't it!
Sodium chloride kill all bacteria.
drys/preserves meat. (kills bacteria)
When the meat is packed in salt it will last longer because the salt prevents the meat from growing bacteria or mold and spoiling. The meat will last for a year or so.
Salt creates a hypertonic environment on the meat. As bacteria grow, osmosis will attempt to create equilibrium, dehydrating the bacteria and killing them.
It will kill a lot of bacteria, but it does not sterilize the food.
You can pretty much assume that all raw meat has bacteria on it. That's one reason for properly cooking raw meat - to kill the bacteria.
Pour Salt, kill the air Decrease bacteria Pour Salt, kill the air Decrease bacteria
If the meat has been properly handled and cooked, pathogenic bacteria should be killed off.
If your meat is well cooked, then yes it should.