When considering food items as potential vectors for attack, which property does not increase vulnerability?

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When evaluating foods as potential vectors for an attack, we look for traits that help a contaminant survive, spread, and reach people easily. Ready-to-eat forms are vulnerable because they are consumed without cooking that might inactivate agents, so contamination can be ingested directly. Wide distribution increases exposure opportunities, since the product appears in many places and to many people. High moisture content supports the stability and survival of many agents in food, making contamination more feasible and persistent. Long shelf life, on the other hand, describes how long a product remains usable, but it does not by itself make a food more susceptible to carrying and transmitting an agent. Therefore, long shelf life does not inherently increase vulnerability.