Question

Multiple Choice Questions















salting the food helps to preserve it by​

Answer 1

Answer:

Salt has been used as a preservative for ages, and works to preserve food in two ways: Salt dries food. Salt draws water out of food and dehydrates it. All living things require water and cannot grow in the absence of it, including the bacteria which can cause food poisoning.

It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.

Salt is effective as a preservative because it reduces the water activity of foods. ... Today, few foods are preserved solely by the addition of salt. However, salt remains a commonly used component for creating an environment resistant to spoilage and inhospitable for the survival of pathogenic organisms in foods.

Salt-cured meat or salted meat is meat or fish preserved or cured with salt. ... Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria.

Answer 2

Answer:

The correct answer is by reducing the water activity of foods.

Explanation:

• Due to the fact that salt lowers the water activity of foods, it is useful as a preservative. The amount of unbound water that is available for microbial growth and chemical reactions is known as a food's water activity.
• Even the bacteria that might cause food poisoning to need water to survive and cannot develop without it.
• Salt keeps beef jerky fresh by keeping it dry, while it keeps butter fresh by attracting water and letting the fat alone.

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