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Some bacteria are responsible for the spoilage of food. When bacteria breaks down the food, acids and other waste products are generated in the process. [2] While the bacteria itself may or may not be harmful, the waste products may be unpleasant to taste or may even be harmful to one's health. [3]
The UN's Sustainable Development Goal Target 12.3 seeks to "halve global per capita food waste at the retail and consumer levels and reduce food losses along production and supply chains, including post-harvest losses" by 2030. [9] Climate change mitigation strategies prominently feature reducing food waste.
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
The Food Allergen Labeling and Consumer Protection Act (FALCPA) is a United States law that requires all food labels in the United States to list ingredients that may cause allergic reactions and was effective as of January 1, 2006.
The company produces five different brands of lager with slight variations in abv strength and taste, such as "Solera" at 6% abv, called Verde (green) because of its bottle color, "Polar Pilsen" at 5% abv, called Negra (black) or Negrita (Blackie), "Solera Light" at 4.3% abv, called Azul (Azulita), "Polar Ice" at 4.5% abv, "Polar Light" at 4% abv.