It seems that bacteria and molds should grow well in jerky. It's extremely high in sugar, a substance many cells can use for energy, and contains enough other nutrients to support cell growth. Yet jerky can be left unrefrigerated for a very long time without contamination by microorganisms. How can this be? Select the best answer. Bacteria and molds cannot grow on meat products. The high sugar and salt concentration causes bacterial and mold cells to swell and rupture. The high sugar and salt concentration damages cell membranes. Bacteria and molds cannot get into the jerky because its high concentration of sugar and salt makes it so sticky. The high sugar and salt concentration causes bacterial and mold cells to shrink and die.
It seems that bacteria and molds should grow well in jerky. It's extremely high in sugar, a substance many cells can use for energy, and contains enough other nutrients to support cell growth. Yet jerky can be left unrefrigerated for a very long time without contamination by microorganisms. How can this be? Select the best answer. Bacteria and molds cannot grow on meat products. The high sugar and salt concentration causes bacterial and mold cells to swell and rupture. The high sugar and salt concentration damages cell membranes. Bacteria and molds cannot get into the jerky because its high concentration of sugar and salt makes it so sticky. The high sugar and salt concentration causes bacterial and mold cells to shrink and die.
Biomedical Instrumentation Systems
1st Edition
ISBN:9781133478294
Author:Chatterjee
Publisher:Chatterjee
Chapter19: Biomedical Laboratory Instrumentation
Section: Chapter Questions
Problem 4Q
Related questions
Question
Transcribed Image Text:It seems that bacteria and molds should grow well in jerky. It's extremely
high in sugar, a substance many cells can use for energy, and contains
enough other nutrients to support cell growth. Yet jerky can be left
unrefrigerated for a very long time without contamination by
microorganisms. How can this be?
Select the best answer.
Bacteria and molds cannot grow on meat products.
The high sugar and salt concentration causes bacterial and mold cells
to swell and rupture.
The high sugar and salt concentration damages cell membranes.
Bacteria and molds cannot get into the jerky because its high
concentration of sugar and salt makes it so sticky.
The high sugar and salt concentration causes bacterial and mold cells
to shrink and die.
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