Final answer:
The preservation of jams and dried meats without refrigeration is due to desiccation and the use of high levels of sugar and salt, which prevent microbial growth by creating an environment that is unfavorable for bacteria to survive or multiply.
Step-by-step explanation:
The process by which jams and dried meats often do not require refrigeration to prevent spoilage is due to methods of preservation such as desiccation, and the addition of high concentrations of sugar or salt. Desiccation or drying remove the water necessary for microbial metabolism and survival, effectively controlling microbial growth. In the case of jams, the high sugar concentration increases osmotic pressure, which leads to the dehydration of any residual bacteria, preventing them from multiplying. Similarly, preserved meats use salt to prevent bacterial growth, which, along with the drying method, contribute to their longevity without the need for refrigeration.
Preservation techniques like desiccation and the use of sugar and salt have been pivotal in extending the shelf-life of food products. These methods target the pathogens that cause spoilage and foodborne diseases while maintaining the quality and sensory properties of the food.