Bacteria can be found almost everywhere. What characteristic do they possess?

Bacteria are microscopic organisms that are ubiquitous in nature, existing in various environments including soil, water, and within living organisms. One important characteristic of bacteria is that they are not detectable by smell or taste. This means that even in significant quantities, harmful bacteria can be present in food or on surfaces without any noticeable odor or flavor. As a result, it is crucial to follow food safety practices—like proper cooking temperatures, hygiene, and storage—to prevent foodborne illnesses, since the presence of harmful bacteria cannot be identified through sensory means. Understanding this characteristic highlights the importance of food safety training and awareness among food handlers to protect public health.