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It is important to recognize that all non-sterile foods contain microorganisms; nonetheless, only bacteria will be mentioned here. The composition and level of bacteria are highly influenced by a variety of internal (such as bacteriological quality, food matrix, pH, water activity, and fabrication) and external (such as humidity, packaging and temperature) features, in addition to synergistic and antagonistic interactions between these factors. For bacteria, the food matrix is important since bacteria need nutrients and water…