Which condition promotes the growth of bacteria in food storage?

Warm temperatures create an ideal environment for bacteria to thrive and multiply in food storage. The temperature range known as the "danger zone" for food safety is between 41°F and 135°F, where most bacteria can grow rapidly. When food is stored at warm temperatures, it provides the moisture and nutrients that bacteria need to reproduce effectively. This is why it is critical to keep perishable foods refrigerated or frozen, as cooler temperatures inhibit bacterial growth, extending the safety and shelf life of the food.

Cool temperatures and low humidity are conditions that actually help prevent bacterial growth, supporting food safety. While sealed containers can help protect food from external contamination, they do not inherently prevent bacteria from growing if the food inside is stored at warm temperatures.