A food with a water activity aw of 0.65 and stored at a temperature of 1oC is likely to be most vulnerable to spoilage by which of the below organisms?
A) bacteria (thermophile)
B) yeast (psychrophile)
C) mould (xerophile)
D) bacteria (halophile)
E) yeast (thermophile)
Correct Answer:
Verified
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