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 are: obligate anaerobes. undergo death as a result of water loss from the cell. are unable to swim through these thick and viscous materials. experience lysis. are unable to metabolize the glucose or fructose, and thus starve to death.

The correct answer is - undergo death as a result of water loss from the cell.

Explanation:

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 because these foods act as hypertonic condition for bacteria.

Hypertonic solution contains more amount of solute concentration outside the cell that makes lower water concentration outside the cell as a result water moves out from the cell because water tends to move from higher concentration to lower concentration that results in the shrinkage of cells causing cell death.

So when microbes attack this food the high sugar content makes all the water leak outside the cell of microbes causing its death so the correct answer is - to undergo death as a result of water loss from the cell.