Which of the following is classified as a Potentially Hazardous Food due to its preservation method?

Garlic in oil mixtures is classified as a Potentially Hazardous Food (PHF) primarily due to its method of preservation, which creates an environment conducive to the growth of harmful bacteria, especially when stored improperly. In an anaerobic environment—like that found in oil—Clostridium botulinum, the bacterium that causes botulism, can thrive if garlic is not stored correctly. This risk necessitates that garlic in oil must be handled with strict food safety practices, such as refrigeration and proper acidification, to inhibit bacterial growth.

In contrast, the preservation methods for canned beans and pickled vegetables involve acidic environments or heat processing that effectively reduce or eliminate the risk of bacterial growth, making them less risky as potential hazards. Dry pasta, being a low moisture food, also does not fall into the category of potentially hazardous foods, as it is not conducive to the growth of pathogens when stored properly. These distinctions highlight why garlic in oil mixtures stands out as a food requiring careful management to mitigate health risks.