Under favorable conditions, how often can the number of bacteria in food double?

The correct choice indicates that, under favorable conditions, bacteria in food can double approximately every 20-30 minutes. This doubling time can significantly affect food safety since rapid bacterial growth increases the risk of foodborne illness.

In ideal conditions—such as those found in the temperature danger zone (typically between 40°F and 140°F)—microorganisms, including pathogenic and spoilage bacteria, can metabolize nutrients quickly, reach their reproductive phase, and replicate extensively. The 20-30 minute range aligns with observations from microbiological studies of bacteria like Escherichia coli and Salmonella, which are common in foodborne outbreaks.

Knowing this doubling time is vital for food safety practices, particularly in preventing the risks associated with improper food handling, storage, and preparation. Understanding that bacteria can double quickly under the right conditions emphasizes the importance of maintaining proper food temperatures and hygiene.