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Foods can be preserved in many ways by slowing or preventing bacterial growth. Which of these methods would not generally inhibit bacterial growth? *a. Refrigeration: Slows bacterial metabolism and growth.b. Closing previously opened containers: Prevents more bacteria from entering, and excludes O2.c. Pickling: Creates a pH at which most bacterial enzymes cannot function.d. Canning in heavy sugar syrup: Creates osmotic conditions that remove water from most bacterial cells.e. Irradiation: Kills bacteria by mutating their DNA to such an extent that their DNA-repair enzymes are overwhelmed.
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