What is the greatest threat to food safety?
Of all the microorganisms, bacteria are the greatest threat to food safety. Bacteria are single-celled, living organisms that can grow quickly at favorable temperatures. Some bacteria are useful. We use them to make foods like cheese, buttermilk, sauerkraut, and pickles. Other bacteria are infectious disease-causing agents called pathogens that use the nutrients found in potentially hazardous foods to multiply.
