Hazard Analysis and Critical Control Point (HACCP) Practice Exam

Which food is at the highest risk of promoting microbial growth due to its pH?

1. Cranberry sauce

2. Canned asparagus

3. Cream cheese

4. Camembert cheese

The correct answer is: Camembert cheese

The food item that promotes the highest risk of microbial growth due to its pH is camembert cheese. This is primarily due to its relatively low acidity. Foods that fall within a pH range of 4.6 to 7.0 are considered more favorable for microbial growth, particularly for pathogens that can thrive in less acidic environments. Camembert cheese, being a soft cheese, typically has a higher pH compared to other options, making it more susceptible to harboring bacteria if not handled or stored properly. Cranberry sauce, for instance, is usually acidic, which helps inhibit the growth of many microorganisms. Similarly, canned asparagus has a low pH level due to the canning process, which preserves the vegetables and prevents spoilage. Cream cheese also tends to be relatively stable due to its acidified nature, which helps to control microbial growth. In summary, camembert cheese poses a greater risk because its pH provides an environment conducive to microbial growth, especially when compared to the other food items listed.