What environmental factor can contribute to the growth of pathogens in food?

All of the listed environmental factors—oxygen levels, temperature control, and humidity—play significant roles in the growth of pathogens in food.

Oxygen levels are crucial because many pathogenic bacteria require oxygen to grow, while others can thrive in anaerobic (oxygen-free) environments. The presence or absence of oxygen can determine which types of bacteria proliferate in certain foods.

Temperature control is equally vital, as pathogens generally grow best within a specific temperature range, often referred to as the "danger zone" (typically between 41°F and 135°F). If food is kept within this range for too long, it becomes conducive to the rapid growth of harmful microorganisms.

Humidity also affects pathogen growth. High humidity levels can create moist environments that promote the proliferation of bacteria and fungi, while low humidity can help inhibit their growth, depending on the food type and storage conditions.

Since each of these factors significantly influences pathogen growth, the correct understanding is that they all contribute collectively to food safety issues. Managing these environmental influences is essential for preventing foodborne illnesses.