1. Food Moist protein-rich foods, such as meat, milk, eggs and fish are potentially hazardous.

2. Acidity Bacteria grow best in an environment that is neutral or slightly acidic (thrive in the PH range between 6.6 and 7.5). Most bacterial growth is inhibited in very acidic conditions. That is why acidic foods like vinegar and fresh fruits (especially citrus) seldom provide a favorable climate for pathogenic bacteria.

3. Time Low acid and high protein foods placed at the Temperature Danger Zone for more than 2 hours will have pathogens that have multiplied to such high levels in the food that will make people ill rapidly.

4. Temperature Microorganisms grow and reproduce quickly between the temperature of 41 degrees F and 135 degrees F.

5. Oxygen Microorganisms that need oxygen (air) to grow are called aerobic. Some (very few) microorganisms will grow only in anaerobic conditions. i.e. Botulism

6. Moisture Water is essential for the growth of Foodborne pathogens or microorganisms.

7. http://www.extension.iastate.edu/foodsafety/ Lesson/L4/L4p1.html http://www.extension.iastate.edu/foodsafety/ Lesson/L4/L4p1.html http://www.fda.gov/ForConsumers/Consumer Updates/ucm204328.htm