Why does food such as lemon, tomato or orange rot when left outside, and why do pickles and murabbas not spoil in the same way?
Hint. The chapter answers the second half in a speech bubble on the same page.
Why food rots. The powdery or cotton-like growth on a rotting fruit is a microbial infection. Microorganisms are found everywhere — in water, soil, air, and on food itself — so they do not need to be introduced; they are already present, or arrive from the air and the surfaces the food touches. Given a moist, nutrient-rich surface at a comfortable temperature, they grow and multiply, breaking the food down.
Why pickles and murabbas resist. Because of what is added to them: many spices along with salt or sugar, which act as preservatives. A high concentration of salt or sugar does not allow these organisms to grow.
The general principle. Preserving food is not about keeping microbes out — that is nearly impossible — but about making conditions unsuitable for their growth. Heavy salt or sugar does it chemically; the refrigerator does it by removing warmth, which is exactly what exercise question 7 tests with two slices of bread.
✦ Answer: food rots because microorganisms are present everywhere and multiply on moist, nutrient-rich food; pickles and murabbas keep because their high concentration of salt or sugar acts as a preservative and does not allow microbes to grow.
