What is a primary risk factor for bacterial growth in food?

Improper cooking temperatures are a primary risk factor for bacterial growth in food because cooking food to the right internal temperature is crucial in killing harmful bacteria that can cause foodborne illnesses. When food is not cooked to a minimum safe temperature, pathogens such as Salmonella, E. coli, and Listeria can survive and proliferate. Each type of food has its specific minimum cooking temperature to ensure safety, and failing to reach these temperatures allows bacteria to thrive, increasing the risk of contamination and illness.

While high moisture content is a contributing factor to bacterial growth, it becomes a significant risk primarily when coupled with inadequate temperature control. Refrigeration slows down bacterial growth but does not eliminate it, and low-quality raw ingredients can sometimes introduce bacteria but are not inherently a primary risk factor like improper cooking temperatures. Overall, ensuring that food is cooked to the appropriate temperatures is essential for preventing foodborne illnesses.