The degree of susceptibility a food has to microbial activity is determined by its

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The degree of susceptibility a food has to microbial activity is determined by its chemical characteristics, physical characteristics, and water content. These factors affect the availability of nutrients and the conditions for microbial growth, making the food more or less susceptible to spoilage or contamination. For example, foods with high water content, neutral pH, and high nutrient content are more susceptible to bacterial growth, while foods with low water activity, low pH, and antimicrobial compounds are more resistant to microbial activity.

The Degree of Susceptibility a Food Has to Microbial Activity