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Foods such as salted pork, strawberry preserves, and sweet pickles do not spoil when exposed to bacteria because of their cells and its sugar and salt content. When cells have enough salt or sugar, the cell membrane (which is selectively permeable) does not allow salt or sugar into the cell and therefore does not allow bacteria into the cell. Hence, the food does not spoil.

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Why salted pork strawberry preserves and sweet pickles do not spoil even though they are exposted to bacteria?

Due to plasmolysis, which is the phenomenon of water moving out of the cell to maintain homeostasis when surrounded by a hypertonic (salt) solution, the salt sucks all of the water outside of the cell. So, the bacteria cannot thrive.


Why does milk still ferment even though it is pasteurized?

Pasteurization doesn't remove all of the bacteria in it. Only sterilization will. Pasteurization will slow down the fermentation process for a while.

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