What is an example of a high-risk food for bacteria growth?

Cooked rice or pasta is considered a high-risk food for bacterial growth because these foods are typically moist and nutrient-rich, which creates an ideal environment for bacteria to thrive. When cooked, rice and pasta absorb a significant amount of water, and if they are not properly stored or cooled quickly after cooking, they can be a breeding ground for harmful bacteria such as Bacillus cereus.

In contrast, hard cheeses, dried fruits, and canned vegetables generally have lower moisture content or have been processed in a way that limits bacterial growth. Hard cheeses, although they can harbor bacteria, have a low moisture content and acidity that makes them less susceptible to rapid bacterial growth. Dried fruits have low water activity, making it difficult for bacteria to grow. Canned vegetables are typically heat-processed, which significantly reduces the likelihood of bacterial contamination, as the canning process kills most bacteria. Therefore, among the choices provided, cooked rice or pasta is the most susceptible to bacterial growth if not handled or stored properly.