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Jams, jellies, preserves, honey, and other foodstuffs with high sugar content hardly ever become contaminated by bacteria, even when the food containers are left open at room temperature. This is because bacteria that encounter such an environment

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Jams, jellies, preserves, honey, and other foodstuffs with high sugar content hardly ever become contaminated by bacteria, even when the food containers are left open at room temperature. This is because bacteria that encounter such an environment






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