Foods can be preserved in many ways by slowing or preventing bacterial growth. Which of these methods should be least effective at inhibiting 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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