Sodium nitrate and sodium nitrite are added to many meat products, such as ham, bacon, hot dogs, and sausage. These additives he
lp to prevent the growth of Clostridium botulinum by inhibiting certain iron-containing enzymes of the organism. This is an example of chemical food preservation. Which of the following correctly describes a method of chemical control used to control microbial growth?A) Surface-active agents, or surfactants, decrease surface tension among molecules of a liquid.B) Phenolics exert antimicrobial activity by injuring lipid-containing plasma membranes, which causes the cellular components to leak out of the cell.C) Alcohols exert their action by denaturing proteins and dissolving lipids.D) High pressure is used to denature proteins in vegetative cells.
