What condition promotes the growth of bacteria?

The condition that promotes the growth of bacteria is food held between 70°F and 125°F (21°C to 52°C). This temperature range is often referred to as the "danger zone" for food safety because it is ideal for bacterial growth. Within this range, many types of bacteria can multiply rapidly, doubling in number in as little as 20 minutes.

Maintaining food at temperatures within this range can allow pathogenic bacteria to thrive, which increases the risk of foodborne illnesses. Proper food storage and cooking techniques are essential in keeping food out of the danger zone to ensure food safety and minimize the risk of bacterial contamination.

The other conditions, such as high acidity and low moisture levels, tend to inhibit bacterial growth, making environments less conducive for bacteria to thrive. Foods with a highly alkaline pH are typically less favorable for most harmful bacteria as well.