Controlling these 2 things are the most effective way to control the growth of bacteria in food:

The most effective way to control the growth of bacteria in food is through managing time and temperature. This principle is grounded in the understanding of how bacteria thrive in favorable conditions; specifically, many harmful pathogens grow rapidly between temperatures of 41°F and 135°F, the "danger zone."

By maintaining food at safe temperatures—either by cooking it thoroughly to an appropriate internal temperature or by keeping it refrigerated—the growth of bacteria can be significantly slowed or halted. Additionally, limiting the amount of time that food spends in this danger zone is crucial; practices like monitoring cooking and holding times help prevent bacteria from multiplying to unsafe levels.

While factors such as heat and moisture, sanitation and storage, and preparation and cooking play significant roles in food safety, they do not specifically target the dual significance of time and temperature control, which is essential for minimizing bacterial growth effectively.