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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.

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14y ago
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4mo ago

Salt draws water out of bacterial cells through osmosis, causing dehydration and ultimately killing the bacteria. This process, known as plasmolysis, disrupts the bacterial cell membrane and prevents its normal functions, leading to bacterial death. Additionally, salt promotes the formation of an inhospitable environment for bacterial growth by reducing water activity in the meat.

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Q: How does salt kill bacteria in meat?
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Related questions

What happens to meat when its packed in salt?

drys/preserves meat. (kills bacteria)


Will slow cooking meat cook out all of the bacteria on questionable meat?

It will kill a lot of bacteria, but it does not sterilize the food.


Explain what happens to meat when it is packed in salt?

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.


How do you preserve meat using salt in a hot humid climate?

You would salt the meat sufficient to dry it out - in very hot and/or humid climates you would almost have to pack the meat into a case of salt to get the proper dehydration. The salt reduces the water activity (basically the amount of water available to bacteria) in the meat - if the water activity is too low bacteria can't grow and therefore can't spoil the meat.


Why doesnt salted meat rot?

Salt will drain the meat of its water and dehydrates it. Salt has lower water potential then the water in the cell sap of the meat and water will move out of the meat through diffusion. Thus without water, no bacteria can grow on the meat because of the need for water for all living organisms.


Can Hepatitis A survive in salt water?

Yes, salt water is not corrosive enough to kill bacteria.


What can salt kill or clean?

both actually, salt can kill slugs and can clean your thruoght like if you have soar thruoght than you can gargle salt water and can clean out the bacteria


Why salt is important in salt gargle?

That is because of osmosis . To kill the bacteria we need it . It also loosens mucus


How did using salt to preserve meat keep microorganism off?

Salt absorb water and kill microorganisms.


Why is salt a good preservative on meat?

First, salting meat (and I mean really troweling it on here) tends to absorb some of the moisture from the meat, and that makes it harder for bacteria to grow. Secondly, salt is in itself a bacterial inhibitor in high concentrations.


Why can salted fish meat last for hour without spioling?

because the salt draws out the moisture from the fish and inhibits bacteria growth. because the salt draws out the moisture from the fish and inhibits bacteria growth.


Which allows more bacteria salt water or chlorine?

Chlorine typically is more effective at reducing bacteria compared to salt water. Chlorine is a strong disinfectant commonly used in swimming pools and water treatment plants to kill bacteria, viruses, and other contaminants. Salt water pools rely on a chlorine generator to produce chlorine from salt, so the effectiveness can vary depending on the salt levels and maintenance.