Tag: Microbial hazards

The World Health Organization reports that unsafe food containing harmful bacteria, viruses, or chemicals causes more than 200 diseases annually, highlighting the critical importance of defining and preventing food contamination.

In 2018, a study published in the Journal of Dairy Science detailed the numerous microbial, chemical, and plant toxin hazards present in silage, highlighting why it is unsuitable and potentially dangerous for humans to eat. Silage is a fermented forage crop, but while it is a nutritional staple for livestock, the human digestive system is neither designed to process it nor equipped to handle the associated health risks.