Final answer:
Low moisture content is not a characteristic of PHFs. PHFs actually have high moisture content. Microorganisms require available water to grow and different types have different water activity requirements.
Step-by-step explanation:
The statement that low moisture content is a characteristic of Potentially Hazardous Foods (PHFs) is False. PHFs are actually characterized by high moisture content. Microorganisms, such as bacteria and fungi, require available water to grow, and bacteria specifically require a high water activity (aw) level. The range of aw for growth of Aspergillus spp., a type of fungi, is 0.8-0.75, indicating that they can tolerate drier environments. To prevent spoilage, the water content of foods can be decreased by drying, freeze-drying, or increasing osmotic pressure.