What is the most effective way to limit bacteria growth on food?

Keeping the natural protection of food intact is an effective method to limit bacteria growth because many foods have their own barriers that help to prevent spoilage. For instance, the skin of fruits and vegetables acts as a protective layer against bacterial contamination. Similarly, packaging can also provide a barrier that minimizes the exposure of food to harmful microorganisms in the environment. Maintaining this natural protection helps to preserve the integrity of the food, reducing the likelihood of bacterial growth and extending its shelf life.

In contrast, while cooking food thoroughly can kill existing bacteria, it does not prevent bacteria from growing on food that has already been contaminated. Keeping food at room temperature is generally not safe, as this can create an environment conducive to bacterial growth. Freezing food immediately is effective in halting bacterial growth but does not directly address the issue of preserving the food's protective barriers, which can be more beneficial for overall food safety.