What is the primary function of sugar and salt in food preservation?

The primary function of sugar and salt in food preservation lies in their ability to absorb moisture and create an environment that is unfavorable for the growth of microorganisms. When sugar or salt is added to food, they draw water out of the food as well as from the microorganisms present. This process, known as osmotic pressure, effectively dehydrates the microbes, inhibiting their ability to reproduce and spoil the food.

This dehydration mechanism is crucial because most harmful microorganisms require a certain level of moisture to thrive. By reducing the available water content, sugar and salt extend the shelf life of foods, allowing them to be stored for longer periods without spoiling. This preservation method is commonly used in practices such as curing meats with salt or making jams and jellies with sugar.

While enhancing flavor and aroma can be a secondary benefit of sugar and salt, their primary role in preservation revolves around moisture control. Similarly, while increasing acidity and improving nutritional value are important aspects of food processing, those functions do not directly relate to the core mechanism of how sugar and salt preserve food.