How do traditional agents like salt and sugar achieve microbial inhibition?
Answer
By drawing water out of microbial cells (dehydration)
Traditional preservation methods utilizing high concentrations of salt or sugar rely on controlling the physical availability of water, a concept known as controlling water activity. When large amounts of salt or sugar are dissolved into a food matrix, such as during the creation of preserves or during curing processes, the concentration of free water suitable for microbial life to use for growth and metabolism is drastically reduced. This process effectively dehydrates the microorganisms present, halting their biological functions and preventing spoilage. This mechanism differs fundamentally from modern synthetics which often target specific enzymes or chemical pathways directly.
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