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Transfer of harmful microorganisms between foods, surfaces, or utensils.
Cross contamination
The decline in quality or condition over time.
Deterioration
Microorganisms that prefer moderate temperatures.
Mesophiles
Microorganisms that thrive at high temperatures.
Thermophiles
Microorganisms that thrive in cold environments.
Psychrophiles
Foods like fresh produce, dairy, and meats that spoil quickly without proper storage.
Perishable food
Scale indicating acidity or alkalinity.
pH scale
Measure of available water for microbial growth.
Water activity
