Chapter 16.1, Problem 2TQ

Summary Introduction

To review:

The pathogen that must be the top priority when talking about food safety regulations.

Introduction:

The presence of pathogens in cooked or uncooked food causes foodborne diseases. The food may be contaminated if not cooked properly or stored in unhygienic conditions. A change in texture, color, smell, and taste is observed in the case of food spoilage. Acidification results in sour taste while alkaline fermentation gives rise to a bitter taste.