Intrinsic factors (such as available moisture, pH, and the presence of antimicrobial chemicals), and extrinsic factors (including storage temperature and atmosphere) can influence the type of microorganisms that grow and predominate in a food product.
■ Why is Staphylococcus aureus more likely to be found in high numbers on ham than on fresh meat?
■ Which is more important to refrigerate: homemade stew or bread? Why?
■ Why would the cooking process create anaerobic conditions?
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