Answer:
External factors can be described as factors which give rise to a situation from outside. Internal factors bring a change or give rise to a situation from internal conditions.
<u>External Factors:
</u>
<em>Temperature of food storage during processing.
</em>
<em>Humidity of the storage environment
</em>
<em>Presence of gases, such as CO2, during packaging
</em>
<em>Preservatives, such as salt and sugar
</em>
<em>Handling of food by manufacturers
</em>
<u>Internal Factors:
</u>
<em>pH of the food
</em>
<em>Presence of antimicrobial compounds
</em>
<em>Nutrient content (Such as vitamins and minerals)
</em>
<em>Moisture content or water activity
</em>
<em>Protective structure of food, such as feathers, hide and skin</em>
