How chemical composition of food influence the growth of food poisoning bacteria and fungi?
Answers:
Well fungi cause food spoilage which is noticable, and if eaten can cause poisoning. Sugars can be a major factor on the growth of a fungi in food. The moisture content of the food is also a major factor for fungi growth. Anti mycotic agents in food can prevent the growth of mould.
Generally, with bacteria, the growth of a microbe which may cause food poisoning is due to internal and external factors with the food. S. aureus is a heat stable bacterium and as a result, cooking may be ineffective in destroying it or preventing growth. I'm not sure how the chemical composition of the food will affect its growth. Food rich in proteins are a common source of Salmonella food poisoning. Proper refrigertation and cooking to proper temperatures (150 degrees F or above) can prevent thr growth of this bacterium. Botulinum toxin is quite common in canned food as well. The pH of the food (5.0 - 9.5) determines whether the growth of Listeria will occur or not . Listeria is also halotolerant, so the addition or presence of salt in food will have no affect. Listeria is not affected by refrigeration.
The following link is helpful for the nutrition requirements of bacteria.
http://www.slic2.wsu.edu:82/hurlbert/mic.
I know my answer does not deal with the chemical composition of food per say, but I hope it gives you a stepping stone of where to start.