Question

Which methods are effective for preserving food by significantly reducing the available moisture for microbial growth? A. Freezing
B. Drying
C. Salting
D. Pasteurization
E. Chilling Choose the correct answer from the options given below:

• A. B and C only
• B. A and C only
• C. D and E only
• D. B and E only

Hint:

Low moisture = Low microbial growth = Longer shelf life

Answer 1

The Correct Option is A

Concept:
Food preservation can be achieved by reducing water activity (moisture availability), which inhibits microbial growth.

Step 1: Understanding Moisture Reduction

• Microorganisms require water for growth.
• Reducing available moisture (water activity) prevents spoilage.

Step 2: Drying (B)

• Removes water from food.
• Strongly reduces microbial activity.
• One of the oldest preservation methods.

Step 3: Salting (C)

• Draws water out via osmosis.
• Creates low water activity environment.

Step 4: Why Other Methods Are Incorrect
Freezing (A)

• Does not remove moisture.
• Only slows microbial growth. Pasteurization (D)

• Kills microbes via heat.
• Does not reduce moisture. Chilling (E)

• Slows microbial activity.
• No moisture reduction.

Step 5: Final Conclusion
\[ \boxed{\text{B and C only}} \] \[ \boxed{\text{Option (A)}} \]