Final answer:
The growth of foodborne bacteria is least affected by Oxygen.
Step-by-step explanation:
The growth of foodborne bacteria is least affected by Oxygen. While bacteria generally require high moisture to grow and multiply rapidly at temperatures between 4 and 60 degrees Celsius, the presence or absence of oxygen has the least impact on their growth. The level of pH and the amount of moisture in the environment have a greater influence on bacterial growth. Moisture content and pH levels wield more substantial influence over their proliferation. Understanding these factors is critical in food safety measures, emphasizing the pivotal role of environmental conditions in bacterial growth, guiding food preservation techniques, and regulatory standards to curb foodborne illnesses.