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One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the _______________ in a food. This decreases the potential for bacterial growth. A. acid content
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One of the major goals of using preservation methods such as smoking, salting, and drying is decreasing the _______________ in a food. This decreases the potential for bacterial growth.

A. acid content
B. bacteria
C. mold
D. water content

User Nathalia
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These methods decrease water content and decrease bacteria growth because bacteria primarily breed in moist or wet environments
User Rahul Shinde
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