How to tell the difference between spoilage bacteria – and dangerous bacteria?

Spoilage and pathogenic bacteria are found in most meats.

Spoilage bacteria change the smell, colour, and taste of meat – but usually don't affect safety.

Pathogenic bacteria are different and dangerous. They don't change the smell, appearance, or even the taste of your meat – despite the presence of toxic bacteria.

You can only neutralize them with pasteurization or high heat (74°C).