Pease answer problem 1-3 in full long detail. Thanks

1- What are the two inherent factors (properties) that influence bacterial growth in processed foods? What is the bare minimum of water activity required for pathogenic bacteria to grow in food? 2- What is the thermal process of a retort? What distinguishes it from the Aseptic Thermal Process? 3-What exactly is commercial sterilization? What distinguishes it from pasteurization?