Do you agree food spoilage and food safety are two separated issues?

Provide reasons to support

your answer. 

Food spoilage and food safety are similar issues because food spoilage has impact on food safety.
Food spoiling is a metabolic process that produces changes in sensory properties of foods, making
them unattractive or unsatisfactory for human ingestion. Spoiled foods may be safe to consume, in
the sense that they do not cause sickness due to the absence of infections or toxins, but they are
rejected due to changes in texture, smell, taste, or appearance. Whereas Food safety refers to
procedures for preparing, handling, and storing food that are designed to avoid foodborne sickness
and harm. During their journey from farm to factory to fork, food products may meet a variety of
health dangers. To reduce these hazards and protect customers, safe food handling methods and
procedures are applied at every stage of the food production life cycle. Food losses are a major
concern in attempts to reduce hunger, increase income, and enhance food safety in the world's
poorest countries. Food losses have a negative influence on impoverished people's food security,
food quality and safety, economic growth, and the environment. Improper farming methods,
inadequate sanitation at any step of the food chain, a lack of preventative measures during food
processing and preparation, wrong use of chemical materials, contaminated raw materials, food,
and water, and improper storage are all factors that contribute to food safety concerns. These
factors will cause food spoilage. Food safety is compromised if it is polluted at any point, from
manufacturing to consumption, and the food becomes potentially detrimental to human health,
depending on the temperature, humidity, and pH values of the environment it is stored in. Food
poisoning is an illness or intoxication induced by the intake of contaminated food or drink. Microbes
are the most prevalent and widespread cause of food contamination. Except for moulds,
colonisation of exposed food by bacteria and yeasts may go unreported because they are too tiny to
be seen with the human eye. Depending on the kind of food, spoilage microorganisms colonise it in a
variety of ways. Foods having a high water content, such as meat, milk, and shellfish, are quickly
spoilt by bacteria, whereas food with a low water content, such as grains, is damaged by moulds or
yeasts.