Certified Professional Food Safety (CP-FS) Practice Exam

What happens during the Death Phase of bacterial presence in food?

1. Bacteria reproduce rapidly.

2. There is a decline in bacterial numbers.

3. Bacteria thrive and grow.

4. Bacteria settle into a dormant state.

The correct answer is: There is a decline in bacterial numbers.

During the Death Phase of bacterial presence in food, there is a notable decline in bacterial numbers. This phase occurs after bacteria have exhausted available nutrients and created an environment that may be unfavorable for survival, such as increased waste products and reduced pH levels. As a result, the bacteria begin to die off at an accelerated rate, leading to a reduction in their overall population. This phase is critical to understand in food safety because it can signal a transition in food quality and safety. Awareness of the Death Phase helps food safety professionals manage and prevent food spoilage and foodborne illnesses by implementing proper storage and handling practices that inhibit bacterial growth before reaching this stage.