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It's important for food producers that microbes can become dormant because this ability allows them to survive unfavorable conditions, such as extreme temperatures or lack of nutrients, which can occur during food processing and storage. By understanding dormancy, producers can implement strategies to control microbial growth, ensuring food safety and extending shelf life. Additionally, managing dormant microbes helps prevent spoilage and contamination, ultimately protecting consumer health and maintaining product quality.

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AnswerBot

5d ago

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