What is the role of salt in food preservation?

The role of salt in food preservation is primarily to inhibit bacterial growth. Salt works by drawing water out of microbial cells through osmosis, leading to dehydration and disruption of their metabolic processes. This effectively lowers the water activity in the food, creating an environment that is less conducive for the growth of bacteria, yeast, and molds, thus prolonging the freshness and safety of the food.

While adding flavor is indeed a secondary benefit of using salt, it is not the primary function in the context of preservation. Increasing shelf life is a result of inhibiting microbial growth but doesn't explain the mechanism by which salt achieves preservation. Retaining moisture is not accurate, as salt actually acts to reduce moisture content by drawing water out of the food and microbes.