Which of the following factors can affect the growth of bacteria in pasteurized milk?

The growth of bacteria in pasteurized milk can indeed be influenced by multiple factors, making "All of the above" the correct choice.

Temperature plays a critical role in bacterial growth. Bacteria thrive in certain temperature ranges, specifically between 40°F to 140°F, known as the "danger zone." If pasteurized milk is stored outside of appropriate temperature ranges, it can provide an environment conducive to bacterial growth.

Light exposure can also impact pasteurized milk. Certain bacteria can be affected by light, and exposure can promote the degradation of the milk's quality, including nutrient loss and an environment that might favor the growth of specific bacteria, especially if coupled with a rise in temperature.

Storage duration is another significant factor. The longer pasteurized milk is stored, even under refrigeration, the higher the chance of bacterial growth due to potential post-pasteurization contamination, spoilage, and gradual breakdown of preservatives. Milk has a limited shelf life, and beyond this period, the risk of bacterial growth increases.

In summary, the interplay of temperature, light exposure, and storage duration can all affect the growth of bacteria in pasteurized milk, making the option that encompasses all these factors the most comprehensive and correct answer.