Which factor is crucial in preventing bacterial growth in food?

Temperature control is a critical factor in preventing bacterial growth in food because bacteria thrive within specific temperature ranges. The danger zone, typically between 41°F (5°C) and 135°F (57°C), is where bacteria can grow rapidly. By keeping food out of this temperature range, either by refrigeration (below 41°F) or cooking to safe internal temperatures (above 135°F), the growth of harmful bacteria can be effectively controlled.

While moisture control, light exposure, and pH level also play roles in food safety, they do not have the same immediate and significant impact on bacterial growth as temperature does. Moisture can facilitate bacterial growth, but without a conducive temperature, bacteria will not multiply effectively. Light exposure may affect some bacteria and food products but is generally less influential on bacterial growth than temperature. pH level can influence the survival of certain bacteria, but again, the immediate risk of bacterial growth is most readily managed through proper temperature control. Thus, temperature control stands out as the key factor in ensuring food safety by directly inhibiting bacterial proliferation.