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Typically, the higher the water content of the food, the more perishable it is. Bacteria can only breed in foods with a high water content, which is why substances such as honey, golden syrup, sugar, butter, lard and oil have a long shelf-life. (Those listed are either more than 99.9% sugar, or fat). Clearly, fruits have a far higher water content than this, allowing bacteria to breed.

However, this does not take into account the various ways of preserving foods, such as freezing, canning, bottling, drying etc... These help extend food life by providing environments which are hostile to bacteria - too low a temperature, no oxygen and no water, respectively.

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