Which of the following is NOT considered a high-risk food for bacterial growth?

The reason dry pasta is not considered a high-risk food for bacterial growth is that it has a low moisture content. Bacteria require moisture to grow and multiply, and dry pasta, when stored properly, remains in a state that is less conducive to bacterial proliferation. It is typically shelf-stable and does not support the growth of harmful microorganisms in the same way that foods with higher moisture content do.

In contrast, dairy products, seafood, and meat all have higher moisture levels and nutrient profiles that create favorable conditions for bacteria to thrive. These high-risk foods require proper storage, handling, and cooking practices to minimize the risk of foodborne illnesses. By understanding these distinctions, one can more effectively employ food safety practices in food handling and preparation.