salt checks the growth of microorganisms in food by lowering the temperature of the food below zero degree(is it true)
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0
Answer:
Salt acts as a preservative by inhibiting microbial growth. Salt acts by drawing water out of the cells of foods and bacteria through a process known as osmosis. Reducing the amount of water available to bacteria inhibits or slows bacterial growth and reproduction.
Answered by
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Answer:
YES IT IS TRUE
Explanation:
BECAUSE, HISTORICALLY THE MAIN REASON FOR THE ADDITION OF SALT TO FOOD WAS FOR PRESERVATION. BECAUSE OF THE EMERGENCE OF REFRIGERATION AND OTHER METHODS OF FOOD PRESERVATION, THE NEED FOR SALT AS A PRESERVATIVE HAS DECREASED (HE AND MACGREGOR, 2007), BUT SODIUM LEVELS, ESPECIALLY IN PROCESSED FOODS, REMAIN HIGH.
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