The Chloride ion present in aqueus solution - disinfects the water, and more importantly - KEEPS it “disinfected.”
If a swimming pool had too little chlorine in it - people would catch all manner of water-bourne infections. Public Health England investigation report into outbreak of norovirus at Splashes leisure centre, Rainham
(This outbreak of Norovirus happened - because the previous “haloween session” the normal Chlorine level reacted with the red dye put in the pool for “theme effect” - only to break down, and cause a chemical contamination. SO… The pool decided to run the red dye with LESS Chlorine in the water, and hey presto - A Norovirus outbreak that affected a rather large number of kids attending this “pool party”…)
If swimming water had NO Chlorine in it - swimmers would probably catch “Legionaire’s Disease”. Hot Tub Care - Swim University
“Salted Meat” in the days of old - worked by having some of that salt go into aqueus solution on the surface of the meat, acting as a preservative, and not letting bacterial decomposition to set in.
Moisture that was deeper down in the meat however - would be out of reach of any “salting”, which of course would be on the outside first and foremost.
People like Sir Francis Bacon - found out the hard way when experimenting with “preserving chicken” no less…