Bacteria are present and can multiply in the food we eat. A thing to avoid Much heavier because it carries more pathogens 2. All of the above 3. Most types of bacteria cannot live in foods that are Acidic Neutral Alkaline Odorous 4. Prepared food that is not kept either hot or cold is in the Danger Zone and gives bacteria a chance to multiply.
Pathogenic bacteria require time to multiply in a warm, moist, high protein environment.
5 minutes 1 week past the date on the package 2 hours 30 minutes 6. Most bacteria need oxygen to survive. Bacteria that require oxygen are aerobic. Canned foods are usually safe because they contain no oxygen. Bacteria that can grow without oxygen are called anaerobic.