The preservation of beef jerky from microbial growth relies on which method of microbial control?
a. Filtration
b. Lyophilization
c. Desiccation
d. Radiation

Verified step by step guidance

1. Understand the context: Beef jerky is a dried meat product, and its preservation depends on preventing microbial growth that requires moisture.
2. Recall the definitions of the options: Filtration removes microbes from liquids or air, lyophilization is freeze-drying, desiccation is drying or removing water, and radiation uses energy to kill microbes.
3. Analyze which method directly relates to removing moisture to inhibit microbial growth, since microbes need water to grow.
4. Recognize that desiccation (drying) reduces water availability, which is the key factor in preserving beef jerky.
5. Conclude that the method of microbial control used in beef jerky preservation is desiccation.

Key Concepts

Desiccation

Desiccation is the process of removing moisture from a substance, which inhibits microbial growth because most microbes require water to survive and reproduce. In food preservation, drying methods like those used for beef jerky reduce water activity, effectively preventing spoilage and pathogen proliferation.

Microbial Growth Requirements

Microorganisms need certain conditions to grow, including moisture, nutrients, and suitable temperature. Understanding these requirements helps explain why removing water (desiccation) or using other methods can control or stop microbial growth in food products.

Methods of Microbial Control

Microbial control methods include physical and chemical techniques such as filtration, lyophilization (freeze-drying), desiccation, and radiation. Each method targets microbes differently; for example, filtration removes microbes physically, while radiation damages microbial DNA.