Which food item is least likely to support the growth of pathogenic organisms?

Commercially stable canned foods are least likely to support the growth of pathogenic organisms due to the way they are processed and sealed. These foods undergo high-temperature sterilization during the canning process, which destroys most bacteria, yeasts, and molds that could potentially spoil the food or cause foodborne illness. The hermetically sealed environment of the can ensures that once the food is canned, it remains stable and safe for long periods without requiring refrigeration.

In contrast, cut melons, cooked rice, and raw sprouts provide conditions more favorable for the growth of pathogens. Cut melons can promote bacterial growth once they are exposed to air and their surfaces are compromised. Cooked rice, if not stored properly, can also be a breeding ground for Bacillus cereus, a pathogen that can multiply when the rice is kept at room temperature for too long. Raw sprouts are known for their association with various outbreaks of foodborne illness, as the warm, moist conditions required for sprouting are also ideal for pathogen growth.