Which phase signifies that the number of dying bacteria exceeds the number of growing bacteria?

The correct answer identifies the death phase of bacterial growth, which occurs when environmental conditions are no longer favorable for survival. During this phase, the rate of bacterial cell death surpasses the number of new cells being produced. This can be due to a variety of factors, such as depletion of nutrients, accumulation of waste products, or unfavorable changes in temperature or pH.

Understanding the stages of bacterial growth can help food safety managers and employees recognize the importance of maintaining proper storage conditions, cooking temperatures, and handling practices to prevent foodborne illnesses. In the death phase, since the bacteria are declining rapidly, it underscores the need for timely measures to ensure that food products are kept safe for consumption.

Considering the other phases: the log phase is characterized by exponential growth when conditions are optimal and nutrients are available. The stationary phase occurs once the growth rate slows due to resource limitations, where the number of cells dying equals the number of new cells being produced. The lag phase is the initial period where bacteria adapt to new environments before they begin to multiply. Each of these phases denotes different characteristics of microbial growth, with the death phase specifically highlighting a decline in bacterial population.