The preservation of beef jerky from microbial growth relies on which method of microbial control?

• A. Application of phenolic compounds
• B. Filtration through membrane filters
• C. Use of ionizing radiation
• D. Osmotic pressure through high salt concentration

Answer: (D)

Verified step by step guidance

1. Understand that microbial control methods aim to inhibit or kill microorganisms to preserve food and prevent spoilage.
2. Recognize that beef jerky preservation traditionally relies on reducing water availability to microbes, which is achieved by adding high concentrations of salt.
3. Learn that high salt concentration creates a hypertonic environment, causing osmotic pressure that draws water out of microbial cells, leading to plasmolysis and inhibition of microbial growth.
4. Compare this method to other microbial control techniques such as phenolic compounds (chemical disinfectants), membrane filtration (physical removal), and ionizing radiation (energy-based sterilization), which are not typically used in beef jerky preservation.
5. Conclude that the primary microbial control method in beef jerky is osmotic pressure through high salt concentration, which effectively prevents microbial growth by dehydrating the cells.