Thermal resistance of bacteria — Identify the statement that is NOT true (i.e., false) about how bacterial cell traits affect heat resistance.

Introduction / Context:
Heat resistance of bacteria varies with morphology, physiology, and cell envelope composition. Recognizing which features increase resistance guides process selection in food preservation, sterilization, and healthcare decontamination.

Given Data / Assumptions:

• We compare shape (cocci vs rods), temperature adaptation, clumping/capsules, and lipid content effects.
• We are looking for the one statement that is NOT true.

Concept / Approach:
Gram-positive cocci often exhibit higher resistance than many Gram-negative rods. Thermophiles and organisms adapted to high temperatures usually have more thermostable proteins/membranes, correlating with higher resistance. Clumping or capsules impede heat transfer and protect inner cells. In contrast, high lipid content (for example, in mycobacteria) tends to increase resistance to many agents; therefore, saying “cells low in lipid content are harder to kill” is contrary to general trends and is the false statement.

Step-by-Step Solution:

Verification / Alternative check:
Food microbiology texts cite increased resistance in organisms with waxy, lipid-rich envelopes (e.g., mycobacteria) and in thermophiles; process lethality tables reflect these differences.

Why Other Options Are Wrong:

• Cocci more resistant: consistent with many comparative studies.
• Higher optimal growth temperature → higher resistance: aligns with thermophile biology.
• Clumping/capsules: physical shielding from heat and chemicals.

Common Pitfalls:
Overgeneralizing across all taxa; exceptions exist, but the false statement here is the one about low lipid content increasing resistance.

Final Answer:
Cells low in lipid content are harder to kill than other cells