Final answer:
None of the above options are parameters that do not affect microbial growth in food; all of them, acidity, moisture, temperature, and time, can influence microbial activity. Option e is correct.
Step-by-step explanation:
The question being asked is, "Which is a parameter that does not affect microbial growth in food?" The answer is e) None of the above. All the parameters listed such as acidity, moisture, temperature, and time influence the growth of microbes in food in various ways.
Acidity affects the pH balance which can promote or inhibit microbial growth. Moisture is crucial for microbial activity and is measured as water activity (aw); foods with low aw like or jams prevent spoilage by reducing the available water needed by microbes. Temperature is a critical factor that can either speed up or slow down microbial growth, and certain microbes have optimal growth temperature ranges. Time is also essential as longer exposure periods can increase the likelihood of microbial growth.
For example, bacteria typically prefer neutral or slightly acidic conditions, while fungi can tolerate more acidic environments. Moisture is essential for microbial growth, as it provides the necessary water activity for microorganisms to thrive. Temperature also plays a crucial role, as different microorganisms have different temperature preferences for growth. Lastly, time is an important factor, as microorganisms require sufficient time to replicate and multiply.