Bacteria require specific conditions to grow and multiply, and these conditions include:

• Food: Bacteria require nutrients, energy, and other components found in food to grow and multiply.

• Acidity: Bacteria do not grow well in acidic conditions, so it is important to properly store low-acid foods.

• Time: Bacteria need time to grow, and the more time spent in the temperature danger zone (40-140 degrees Fahrenheit), the more bacteria can grow and make the food unsafe to eat.

• Temperature: Most disease-causing bacteria thrive in warm temperatures, especially those close to body temperature. Bacteria like temperatures between 40 and 140 degrees Fahrenheit, and this is known as the Temperature Danger Zone (TDZ) .

• Oxygen: Oxygen is needed for bacteria to grow, but some, like the botulinum toxin, grow best in climates without oxygen.

• Moisture: Bacteria need moisture in order to grow.

It is important to store, prepare, and cook foods safely in order to reduce the risk of bacteria multiplying and causing foodborne illness. Foods should be stored in low oxygen environments, such as in sealed containers or refrigerators, to provide an additional barrier against bacterial growth. Raw meats, casseroles, and eggs should be cooked to specific temperatures to kill all bacteria naturally present in the food. Foods can be within the temperature danger zone for 4-6 hours before they must be either back to safe temperatures or discarded.