Any nonsterilized food preserved by an acceptable method can contain disease-causing bacteria. Food preserved by a sterilization method is less likely to discolor quickly than food preserved with other methods. All food preserved by an acceptable method is free of disease-causing bacteria. If a food contains no bacteria, then it has been preserved by an acceptable method.
Any food that is not sterilized and sealed can contain disease-causing bacteria. Once sterilized and properly sealed, however, it contains no bacteria. There are many different acceptable food-preservation techniques; each involves either sterilizing and sealing food or else at least slowing the growth of disease-causing bacteria. Some of the techniques may also destroy natural food enzymes that cause food to spoil or discolor quickly.
If the statements above are true, which one of the following must be true?