Does cooking salt make it safer?

Here's why:

* Salt doesn't kill bacteria: Salt is a preservative, meaning it can slow down the growth of bacteria, but it doesn't eliminate them completely. It works by drawing water out of the bacteria, making it difficult for them to survive and reproduce.

* Salt doesn't make food sterile: Sterilization requires high temperatures or other methods to eliminate all microorganisms. Salt alone can't achieve this.

* Salt can mask spoilage: If food is already contaminated, salt might make it taste less unpleasant, but it won't necessarily prevent the bacteria from growing and causing foodborne illness.

How salt *can* contribute to food safety:

* Curing: Salt is used in curing methods like brining and dry salting. These methods can help preserve meat and other foods by drawing moisture out and creating an environment that is unfavorable for bacteria growth.

* Pickling: Salt plays a crucial role in pickling, creating a high-acid environment that inhibits bacterial growth.

In conclusion:

Salt can be part of a safe food preparation process, especially when used as part of curing or pickling methods. However, it's not a substitute for proper food handling practices, like cooking to safe temperatures, keeping food refrigerated properly, and washing your hands thoroughly.

If you have any concerns about the safety of your food, it's always best to consult with a food safety expert or your local health department.