What occurs during the decline phase of bacterial growth?

During the decline phase of bacterial growth, the number of bacteria dying exceeds the number being produced. This phase occurs after the stationary phase when resources become limited, and environmental conditions worsen. As a result, the bacteria begin to die off at a faster rate than new cells can be formed. This decline can occur due to depletion of nutrients, accumulation of toxic wastes, or changes in pH or temperature that are unfavorable for survival. Understanding this phase is crucial for food safety, as it helps in recognizing when food products may become unsafe due to bacterial die-off and subsequent potential pathogen growth if conditions change or if the food is stored improperly.