In food production, what is the most common method for controlling the growth of pathogens aside from time?

The most common method for controlling the growth of pathogens, aside from time, is temperature. Maintaining food at safe temperatures is crucial because pathogenic microorganisms thrive in specific temperature ranges, often referred to as the "danger zone," which is generally between 41°F (5°C) and 135°F (57°C).

By keeping food out of this range—either by sufficiently chilling it below 41°F or cooking it to temperatures above 135°F—food producers can significantly reduce the risk of pathogen growth. This principle underlies many food safety practices, such as proper refrigeration, cooking, and serving temperatures, ensuring that food is kept within safe limits throughout its handling process.

While humidity, pH level, and air circulation can also affect the growth of bacteria and other pathogens, temperature control is the most widely recognized and effective method in food production for directly inhibiting microbial growth.