Microbiology: An Introduction
Microbiology: An Introduction
11th Edition
ISBN: 9780321733603
Author: Gerard J. Tortora, Berdell R. Funke, Christine L. Case
Publisher: Benjamin Cummings
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Chapter 7, Problem 7R

How do salts and sugars preserve foods? Why are these considered physical rather than chemical methods of microbial control? Name one food that is preserved with sugar and one preserved with salt. How do you account for the occasional growth of Penicillium mold in jelly, which is 50% sucrose?

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