Even if the bacteria is absent from the food, several fungi, mycotoxins, protozoa me be present in the food.
- Foods are rarely sterile and often contain natural chemical substances. They contain a diverse population of microbes that come from many sources of the natural micro flora.
- From the time of harvest to the time of preparation and consumption, microbes contaminate the food.
- A food's microflora is primarily influenced by the type of microbe, the features of the food, contamination, and the conditions during preparation and storage.
- Foods may contain bacteria, fungus, protozoa, algae, viruses, and other microbial species.
- The absence of bacteria does not guarantee that the food is safe to consume because there may still be enterotoxins, mycotoxins, fungi, and other difficult-to-identify microorganisms present.
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