Food with a high sugar content, like jams, jellies, preserves, and honey, rarely contaminated by bacteria, even when the food containers are left open at room temperature. This is because bacteria that encounter such an environment
a. cannot swim through these thick, viscous materials.
b. are obligate anaerobes.
c. are attacked by fungi.
d. cannot metabolize the glucose or fructose, and thus starve to death.
e. undergo death by plasmolysis.
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