Which type of food is more likely to support rapid bacteria growth?

Time/Temperature Control for Safety (TCS) foods are those that provide an environment conducive to rapid bacterial growth because they contain moisture and protein and are typically found within the temperature danger zone (between 41°F and 135°F). These conditions allow bacteria, which can multiply quickly, to thrive. Examples of TCS foods include meats, dairy products, eggs, cooked rice, and some fruits and vegetables.

In contrast, packaged snack foods, frozen meats, and dried fruits and nuts either lack the necessary moisture, are stored at improper temperatures, or do not provide an ideal nutrient composition for bacteria to grow quickly. Packaged snack foods are usually processed and have shelf-stable properties; frozen meats are kept at temperatures that prevent bacterial growth; and dried fruits and nuts have had the moisture removed, significantly reducing the likelihood of bacterial proliferation. Therefore, TCS foods are the category that presents the highest risk for bacteria to grow rapidly and should be handled with particular care in terms of temperature control and storage.