What foods do NOT allow progressive bacterial growth?

a. refried beans

b. salt

c. unpasteurized shell eggs

d. cooked chicken soup

The correct answer is C, i. e., Salt. Salt inhibits the growth of spoilage bacteria. It works by the process of osmosis/diffusion. The environment outside the food is salty, i. e., hypotonic. The microbial cells thus pass out the fluids to the outside solution, and thus die after shrinking.

Among the choices provided the answer to the question is salt. Sustenance protected with salt or sugar incorporate the previously mentioned corned hamburger and additionally bacon, salt pork, sugar-cured ham, organic product jelly, sticks, and jams, among others.