The nutrients available in food often determines whether microorganisms will grow. While some microorganisms have simple nutrient requirements, some pathogens require a complex diet, including proteins.
Moist protein-rich foods, such as meat, milk, eggs and fish, are potentially hazardous. In addition, plant foods such as cooked potatoes and legumes, raw seed sprouts, cut melons, cut leafy greens, and cut tomatoes are also potentially hazardous foods. That is, they are most likely to cause foodborne illness because they are a food source for pathogenic bacteria and can support growth of these bacteria.
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