What is a common example of a germ in food safety?

Bacteria, as a type of microorganism, are a primary concern in food safety because they can lead to foodborne illnesses. Germs, particularly harmful bacteria, can contaminate food at any stage of production, from processing to handling and consumption. These microorganisms often multiply quickly in food under favorable conditions, such as warmth, moisture, and the presence of nutrients. Understanding that bacteria are a significant source of foodborne pathogens is crucial in implementing proper food safety protocols, such as cooking food to the appropriate temperatures, practicing good hygiene, and avoiding cross-contamination. This is why recognizing bacteria as a germ in food safety is essential for preventing illness and ensuring the health of consumers.