Which of the following can decrease bacterial growth?

Acidification effectively decreases bacterial growth by creating an unfavorable environment for many harmful microorganisms. When the pH of food is lowered through the addition of acids, such as vinegar or citric acid, it inhibits or slows down the metabolic processes of bacteria, ultimately reducing their ability to grow and multiply. Many pathogenic bacteria thrive in neutral pH levels, so adjusting the acidity can act as a method of preservation, thereby enhancing food safety.

High temperatures can also reduce bacterial growth, but they can sometimes lead to undesirable effects on food quality and should be carefully controlled. Increased moisture typically provides a more conducive environment for bacterial proliferation, as bacteria require water to grow. Oxygen enrichment can promote the growth of aerobic bacteria, which may not be beneficial depending on the situation since some harmful bacteria also thrive in oxygen-rich environments. Therefore, while many factors can influence bacterial growth, acidification is a particularly effective method for inhibiting it.