What role do bacteria play in food safety?

Bacteria play a significant role in food safety, particularly in terms of spoilage and foodborne illness. Some bacteria are capable of decomposing food, leading to spoilage that can make it unfit for consumption. More critically, certain pathogenic bacteria can contaminate food, and when ingested, can result in foodborne illnesses. This underscores the importance of understanding which bacteria can be harmful and the conditions under which they thrive, such as temperature and humidity. Proper food handling, cooking, and storage practices are essential to protect against these risks.

Other options do not accurately capture the full scope of bacteria's impact on food safety. For instance, while some bacteria can enhance flavor or even be utilized in food preservation, this is not a universal characteristic applicable to all bacteria. Additionally, the assertion that bacteria are always harmful is misleading, as there are many beneficial bacteria involved in processes like fermentation that contribute positively to food production and safety.