Why are salt&sugar effective preservatives?
Salt and sugar are effective preservatives because they dry out any bacteria that might be lurking in preserved foods. This drying either kills the bacteria or reduces their numbers to acceptable levels, thereby effectively and safely preserving foods.Salt as PreservativeSalt has long been known to be a preservative. Before the advent of refrigeration, meat was generally preserved for years through salting. The salt dehydrates any microorganisms, making them unable to contaminate the food.OsmosisSalt dehydrates bacteria by removing all moisture through their cell membranes. This process is called osmosis.Yeasts and MoldsSalt is also effective in preserving food from the ravages of yeasts and molds, by working in the same basic manner of dehydrating the microorganisms.Sugar as a preservativeSugar is as powerful a preservative as salt. It works on the same principle of dehydrating bacteria and other organisms so that they cannot spoil the food.Sugar SyrupWhen sugar is used as a preservat
