Jams, Jellies, Preserves, Honey, and Other Foods with High Sugar

Jams, jellies, preserves, honey, and other foods 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 ________.

A) undergo death as a result of water loss from the cell
B) are unable to metabolise the glucose or fructose, and thus starve to death
C) are obligate anaerobes
D) are unable to swim through these thick and viscous materials