Bacterial growth can be minimized by properly controlling
1: Food, Air, Time, Mold
2: Food, Texture, Oxygen, Moisture
3: Time, Temperature, Oxygen, Moisture
4: Aroma, Time, Texture, Oiliness
Answer: 3: Time, Temperature, Oxygen, Moisture
Bacterial growth in food can be minimized by properly controlling four key factors: seasons, temperature, oxygen and humidity. Time is also an important factor because the more period the food is left within this friendly condition, the more bacteria increases. Through temperature regulation by means of heating or cooling of food, its microbial growth can be slowed down or prevented. Oxygen levels to another level since other bacteria such as anaerobic love it while still others oxygen. Moving on, moisture concentration also impacts the growth of bacteria as water is essential for reproduction and thriving. Through managing these four levers, the uncontrolled development of the bacteria that are harmful to human health in food can be suppressed. This will ensure food safety while also prolonging shelf life.