High sugar content in jams and low moisture in dried meats prevent spoilage. Inhibiting microorganism growth is crucial for food preservation. Lower sugar levels favor spoilage organisms.
Jams and dried meats often do not require refrigeration to prevent spoilage because the high sugar content in jams creates an environment where microorganisms cannot grow, and the low moisture content in dried meats prevents microbial growth.
Inhibiting the growth of micro-organisms, such as bacteria, is essential for successful preservation of food. Spoilage organisms like bacteria, yeast, and molds can cause food spoilage by breaking down the food and producing byproducts that alter its taste, texture, or appearance.
Lower sugar levels would be more likely to support spoilage organisms than higher sugar levels, as sugar can act as a preservative by reducing water activity and inhibiting microbial growth.
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