What is a characteristic of potentially hazardous foods?

Potentially hazardous foods are those that provide the right conditions for the growth of harmful microorganisms, and one of the main characteristics of these foods is that they are high in protein and moisture. Foods that are rich in protein, such as meats, dairy products, and eggs, combined with a high moisture content, create an ideal environment for bacteria, viruses, and other pathogens to thrive.

This characteristic is particularly important for food safety because it informs food handling and storage practices. For instance, understanding that high-protein and moist foods are more susceptible to contamination can lead to stricter temperature control measures, such as keeping these foods refrigerated or cooked to safe internal temperatures to inhibit microbial growth.

In contrast, options that mention high fiber, low moisture, or high acidity do not align with the trait of potentially hazardous foods. High fiber foods are generally not conducive to pathogen growth; low moisture foods do not support the growth of microbes; and highly acidic foods tend to be less risky because many pathogens cannot survive in low pH environments. Thus, option C stands out as the correct answer in the context of food safety and potentially hazardous foods.