👉 Cake infection, or more accurately, microbial infection of food, refers to the contamination of baked goods with harmful bacteria, viruses, or other pathogens. This can occur during various stages of food preparation and storage, such as when ingredients are handled improperly, equipment is not sanitized, or the environment is not hygienic. Common culprits include Salmonella, E. coli, Listeria, and Staphylococcus aureus. When these microorganisms enter the cake, they can survive the baking process, especially if the cake is not stored properly or if it is consumed before it cools down sufficiently. This poses significant health risks, as these pathogens can cause foodborne illnesses ranging from mild gastrointestinal discomfort to severe, life-threatening conditions, particularly in vulnerable populations like young children, the elderly, and those with compromised immune systems.
