400
Every year Mr. Packard and his sons make beef jerky by soaking beef in a salty sauce and then smoking it in the smoker. Properly made beef jerky will not rot and doesn't need to be refrigerated. Yet the same "unjerked" beef would rot in just a short time if not refrigerated. Use tonicty terms to describe why decomposers (bacterial and fungal cells) can't rot beef jerky easily.
The beef jerky is salty and dry which makes it have a very concentrated (and dry) solution inside of it. So if a cell fell on beef jerky it would be in a hypertonic solution that would dehydrate the decomposing microbe.