Jelly is rarely contaminated by bacteria because its pH level does not support bacterial growth, and it is usually refrigerated where bacteria cannot thrive. While fungi can tolerate higher osmotic pressure than bacteria, the document states that none of the proposed explanations for mold growth in jelly are correct.

1. How do you account for the occasional gowth of Penicillium mold in jelly, which is 50% sucrose
but rarely see bacteria contamination in jelly? Jelly does not have the required pH for bacteria
growth. Jelly is usually refrigerated and bacteria will not grow in refrigeration temperatures. Fungi
is more tolerant of high osmotic pressure than bacteria None of these are correct explanations