How often do bacteria typically multiply?

Bacteria typically multiply through a process known as binary fission, where one bacterial cell divides into two. Under optimal conditions, which include the right temperature, moisture, and nutrient availability, many types of bacteria can double in number every 15 to 20 minutes. This rapid multiplication is one reason why food safety is so critical; bacteria can proliferate quickly in environments like thawing or improperly stored food, leading to foodborne illness.

The chosen timeframe of 9, 15, or 20 minutes accurately reflects the conditions under which many foodborne pathogens thrive. This understanding emphasizes the importance of monitoring food temperatures and adhering to safe food handling practices to prevent bacterial growth. Other timeframes provided do not align with the common understanding of bacterial multiplication rates under suitable conditions, making the selected option the most appropriate in the context of food safety and management.