Organisms responsible for food spoilage rarely make people sick, although their smell or taste may cause nausea. Pathogens like salmonella, norovirus, and listeria are the real health threats, often undetectable by senses. Safe storage practices are crucial, especially for vulnerable populations, to prevent pathogen proliferation.
Safe food storage includes refrigerating perishable items at 40°F or below to prevent pathogen growth. Even minor deviations in storage time can increase health risks. Basic food storage principles are essential for safety.
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