Jams, jellies, preserves, honey, and other foodstuffs with a high sugar content hardly   ever become contaminated by bacteria, even when the food containers are left open at   room temperature. Why is this?

Biology 2e
2nd Edition
ISBN:9781947172517
Author:Matthew Douglas, Jung Choi, Mary Ann Clark
Publisher:Matthew Douglas, Jung Choi, Mary Ann Clark
Chapter22: Prokaryotes: Bacteria And Archaea
Section: Chapter Questions
Problem 40CTQ: Researchers have discovered that washing spinach with water several times does not prevent foodborne...
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Jams, jellies, preserves, honey, and other foodstuffs with a high sugar content hardly  
ever become contaminated by bacteria, even when the food containers are left open at  
room temperature. Why is this? 

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