What is the concentration range of salt that inhibits bacterial growth?

The concentration range of salt that inhibits bacterial growth is typically between 5-15%. At this level, salt creates a hypertonic environment, which can cause water to exit bacterial cells, leading to plasmolysis. This process disrupts their metabolic functions and inhibits growth.

Concentrations below this range may not have a significant impact on bacterial growth, as many bacteria can thrive in lower salinity environments. Higher concentrations may also not be optimal, as they can create extreme conditions that are not only inhibitory but can also result in the death of certain bacteria. Understanding this balance is crucial when utilizing salt as a preservative or in food safety practices, as it can help prevent spoilage and foodborne illnesses caused by bacterial contamination.