Most food poisoning is caused by bacteria. There are three types of bacteria: spoilage bacteria that cause food to go off; beneficial "good" bacteria used to make yogurt and cheese; and pathogenic bacteria that cause illness. For bacteria to multiply, they need warmth, food, moisture, and time - these conditions are remembered as "Too Many Flies Waiting". High-risk foods that commonly cause food poisoning are usually protein-based ready-to-eat foods stored under refrigeration with no further processing, while low-risk foods include acidic, salty, dry, or fatty foods stored at room temperature.