how do preservatives work?
In: Chemistry
Depends on the preservatives. For one example, we seal things in airtight containers, and either suck all the air out, or replace it with nitrogen. Without oxygen (certain) bacteria can survive. And you also keep the texture. It allows to product to not dry out (like donuts for example) or to stay dry (like chips.)
Or we can use salt. If you take near, and bury it in a bucket of salt, that salt pulls water out of the meat. No water, means no bacteria. It also pulls water out of the existing bacteria, which kills it, and it won’t make you sick.
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