Final answer:
The most likely situation to promote bacterial contamination is touching raw and cooked chicken with the same gloves. This action would directly result in cross-contamination, which can spread dangerous bacteria from the raw to the cooked food.
Step-by-step explanation:
Among the options given, the situation that would most likely promote bacteria contamination is touching raw and cooked chicken with the same gloves. This action directly relates to the serious issue of cross-contamination, where bacteria such as Salmonella can be spread from the raw chicken to the cooked chicken, making it unsafe to eat. This is deemed the most hazardous because raw poultry is a common source of foodborne pathogens that can be easily transferred to ready-to-eat foods if not handled properly. Adequate and separate handling of raw and cooked foods, followed by proper handwashing and sanitization of equipment, is crucial in preventing foodborne illnesses.
Failure in temperature control is also a key factor in bacterial growth in foods. However, storing food at safe temperatures, such as fish at 40°F, although it is the upper limit, it is less likely than cross-contamination to immediately result in bacterial multiplication. On the other hand, slicing different types of meats with the same knife and storing a torn bag of potatoes above canned tomatoes are less likely to lead to contamination of the magnitude seen with handling raw and cooked poultry with the same gloves.