Like if we completely remove air and 90% of moisture, and it lasts years to begin with, how does it eventually go bad? How do bacteria that can survive such conditions just appear in a sealed package with no exposure to elements, and well, why does it take years for that bacteria to build instead specifically instead of less time?
In: 8
The bacteria is always there. Removing oxygen slows down the activity of bacteria, but it doesn’t eliminate the bacteria. So it takes the bacteria a longer time to turn the food bad, but it still does it
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