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 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.