Which situation can inhibit the growth of pathogens?

Hello. This question is incomplete. The complete question is:

"Which situation can inhibit the growth of pathogens? A. adding vinegar to foods B. cooking a piece of meat to 130°F C. humidity D. leaving food out on the counter for a long time "

A. adding vinegar to foods

Explanation:

Proper choice of a food preservative should be made based on some factors, such as the type of microorganism to be inhibited, ease of handling, impact on taste, cost and effectiveness. The effectiveness of a preservative may be influenced by the presence of other growth inhibitors of microorganisms such as salt, vinegar and sugar, the pH and composition of the product, the water content of the food and the initial level of contamination, whether food or environmental ( conditions and facilities).

Accordingly, we can state that the addition of vinegar in food can inhibit the growth of microorganisms.

either two or three