Which condition is most conducive to bacterial growth?

The condition that is most conducive to bacterial growth is food held between 70°F and 125°F. This temperature range falls within the "danger zone," a critical concept in food safety. Bacteria thrive and multiply rapidly in this range, making it crucial for food safety practices to minimize the time that food spends in these temperatures.

When food is kept at temperatures below 32°F, bacterial growth is significantly slowed, as most microorganisms become inactive. Similarly, food stored in the freezer remains at temperatures that inhibit bacterial activity. Heating food to 165°F effectively destroys harmful bacteria, reducing the risk of foodborne illnesses. Thus, maintaining food within the danger zone between 70°F and 125°F creates optimal conditions for bacterial growth, highlighting the importance of proper temperature control in food handling and storage.