Moisture (available water) is the last requirement. Think about it: You get thirsty and require water for survival - so do they!

Although most foods contain some level of moisture (water), some traditional food preservation methods aim to reduce moisture in foods via drying, smoking, and salting. Eliminating available water also inhibits the growth of most bacteria, making these foods less of a risk. Take brine (salt and water mixture) for example, which bathes pickles. Although brine contains a water component, this water is unavailable - salt is bound to the water molecule, making it unusable to bacteria.

Now that we know the 6 bacterial growth requirements, let's try and determine which foods are hazardous.