MadSci Network: General Biology |
In essence, it is to lower something known as Aw or "available water". If this parameter is low enough in a foodstuff, bacteria are unable to grow. Also, any bacteria present at the time of salting will be killed as a result of the water in the cells emerging in an attempt to dilute the salty environment, causing the cells to shrink. "Modern Food Microbiology", 3rd Ed., James M. Jay
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