Which food type does NOT typically support the growth of bacteria?

Fruits generally have a lower moisture content and acidity level compared to dairy products, meat, and poultry, making them less conducive to bacterial growth. While fungi can thrive on fruits, particularly as they begin to spoil, the type of bacteria that are a concern for food safety (like Salmonella or E. coli) are not typically associated with fruits in their whole, unprocessed form.

Dairy products, meat, and poultry are more likely to harbor bacteria, particularly if not stored or cooked properly. They provide favorable environments for bacteria due to their higher protein and moisture content. Thus, fruits are less at risk for supporting bacterial growth compared to the other options considered.