For example, vacuum packaging hinders the growth of spoilage microorganisms but it may cause the production of botulism toxin at temperatures common in many commercial and home refrigerators.
Certain precooked foods may receive only minimal reheating, and it may eliminates the traditional last line of defense.
Today’s consumers has the misconception that minimally cooked food. They tend to think it is more healthful.
The widely use of microwave ovens also contributes to the foodborne illness problem. This due to food cooked or reheated in it is not heated uniformly. It allows bacteria and parasites to survive.
The food can become hazardous due to lacking of food safety education of food industry personnel.
Imported foods also can increased the risk of food contaminations due to foreign processors tend to have less control than American food processors.
Food Habits May Cause Problems
