While a natural appearance is generally a good indicator of food quality, it can sometimes be misleading. For example, some harmful microorganisms do not cause visible changes in food. Pathogens like Salmonella or E. coli may not alter the food's appearance but can still pose serious health risks. Therefore, relying solely on appearance for food safety assessment is inadequate. Proper food handling, storage, and cooking practices are essential to mitigate these risks.
