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TCS salads, or Time/Temperature Control for Safety salads, typically contain ingredients that are high in moisture and nutrients, which are conducive to microorganism growth. When the ingredients in these salads are inadequately cooked, they may harbor harmful microorganisms that can survive and thrive if not handled properly.

Cooking is a critical step in eliminating pathogens; if ingredients like meats, poultry, or eggs are not cooked to the required temperatures, they can retain dangerous bacteria. This makes them more susceptible to spoilage and contamination, especially when mixed with other salad ingredients that may not be cooked, such as greens or dressings.

In contrast, high acidity, low temperatures, and the presence of processed preservatives generally work to inhibit the growth of microorganisms. Foods with high acidity levels can slow down microbial growth, while low temperatures during storage can help keep salads safe by slowing down the metabolism of harmful bacteria. Similarly, processed preservatives are often used to extend shelf life and enhance food safety by preventing spoilage.

Therefore, inadequately cooked ingredients in TCS salads present a significant risk for foodborne illness, making it crucial to ensure proper cooking and handling procedures are followed.