Texas Food Managers Certification Practice Exam

The factor that does not affect the growth of bacteria in foods is color. While temperature, moisture, and oxygen levels are critical factors that influence bacterial growth, color itself does not have a direct impact on whether bacteria can proliferate in food.

Temperature plays a vital role in bacterial growth since most bacteria thrive in certain temperature ranges, particularly between 41°F and 135°F (known as the danger zone). Moisture is also essential, as bacteria require water to grow; if a food is too dry, bacterial growth is inhibited. Oxygen availability can affect aerobic bacteria that require oxygen to grow, as well as anaerobic bacteria that thrive in low or no oxygen environments.

Color, while it might provide some information about the freshness or quality of food, does not influence the microbial environment or the conditions necessary for bacteria to thrive. Thus, it is not a relevant factor when considering the growth of bacteria in food.