Why Are "Fortified" Foods More Likely to Spoil Than Are

Why are "fortified" foods more likely to spoil than are unfortified foods?

A) The added vitamins and minerals can promote microbial growth.
B) The foods are fortified by the addition of vitamin-producing microbes.
C) Every step of modification or manipulation of food increases the chance for contamination.
D) Vitamins are frequently contaminated by the microbes that produced them.
E) The vitamins require a neutral pH environment, which is suitable for many microbes.