Unfavorable. Although tuna has a pH favorable to bacterial growth, the salad was
refrigerated after preparation and consumed within two hours. Time and
temperature were controlled to prevent bacteria from multiplying.
34. Favorable. The cooking temperature of 125 places the vegetables in a
temperature range ideal for bacterial growth. In addition, the cooling at room
temperature for several hours encourages bacterial growth. Since many bacteria
causing foodborne diseases can adjust to an environment without oxygen, sealing
the vegetables in a pouch does not guarantee that bacteria will not grow.
End of Lesson 1