Local Mapping of EPGs EN Food Poisoning EN SSU | Page 5

Changes in food, either through enzyme deterioration of food or micro-organism growth, will eventually lead to the food becoming inedible or unsafe if eaten.

The rate of deterioration depends on a variety of factors which must be controlled carefully.

Contaminants may be already present in the food, e. g. salmonella in chicken, or transferred to the food by humans, flies, rodents and other pests.