Which contaminants often pose the biggest challenge because they are undetectable by senses?
Answer
Foodborne pathogens like Salmonella or E. coli.
The greatest difficulty encountered when assessing food safety lies with the contaminants that actively cause illness, as these are frequently invisible to standard human detection methods. While noticeable changes in look, smell, or taste signal the presence of spoilage bacteria that are actively degrading the food's quality, dangerous foodborne pathogens like *Salmonella* or *E. coli* operate covertly. These specific pathogens can contaminate food products and reach dangerous levels without altering any of the sensory characteristics—the food can look, smell, and taste completely normal, yet still present a severe risk upon ingestion.
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