Final answer:
Thawing frozen turkeys on a prep table poses a risk of bacterial growth, which can make the food dangerous to eat. The USDA recommends safe thawing methods that keep foods at safe temperatures to avoid this risk.
Step-by-step explanation:
The thawing of frozen turkeys on a prep table poses the danger of bacterial growth. Foods contaminated with bacteria can become hazardous when failure of temperature control allows microbes to multiply rapidly, especially at temperatures between about 4 and 60 degrees C (40 and 140 degrees F). The US Department of Agriculture (USDA) advises that safe thawing methods include using the refrigerator, immersing in cold water changed every 30 minutes, or using a microwave, to keep the food at temperatures where bacteria cannot thrive. Foods that remain in the danger zone for more than two hours might be dangerous to consume due to this rapid bacterial growth. Therefore, the answer to the question is c) Bacterial growth.