These ions are also capable of initiating chemical reactions with constituents of micro-organisms (e.g. DNA) and it is these subsequent chemical changes that destroy cell viability and lead to the food preservative effect.

• 这些离子也能引起微生物的成分(如：DNA)发生化学反应。正是这些化学变化毁坏了细胞的活性,起到了使食物保鲜的效果。