The target organisms of concern that are addressed by drying in products such as beef jerky are:

Drying is a crucial step in the preparation of products like beef jerky because it helps inhibit the growth of certain harmful microorganisms. The primary target organisms of concern in this scenario include Clostridium perfringens and Clostridium botulinum.

Clostridium perfringens is a bacterium that can cause foodborne illness and can multiply rapidly in improperly stored food, particularly in protein-rich environments. When beef jerky undergoes the drying process, the removal of moisture is essential to prevent the growth of this organism and to ensure food safety.

Clostridium botulinum is another significant concern, particularly because it produces botulinum toxin, which can lead to a severe form of food poisoning known as botulism. The drying process, by reducing moisture content, creates an inhospitable environment for this organism as well, thereby enhancing the safety of the product.

In summary, the correct answer is indicative of how drying effectively helps mitigate the risks associated with these specific organisms in jerky, making it safe for consumption while preserving its quality.