How does salt help in food preservation?

By preventing microbial growth through the removal of moisture. Salt has been used for centuries as a preservative to prevent the growth of bacteria, fungi, and other microorganisms in food. When salt is added to food, it creates a hypertonic environment that causes water to move out of the cells of the microorganisms, leading to their dehydration and death. This dehydration of microorganisms makes it difficult for them to multiply, thereby preserving the food. Salt is commonly used to preserve meats, fish, and vegetables, as well as in the production of pickles and other preserved foods. However, it's important to note that excessive consumption of salt can lead to health problems such as high blood pressure, so it's essential to use it in moderation.