What is a foodborne pathogen?

A foodborne pathogen refers to microorganisms, such as bacteria, viruses, or parasites, that can lead to illness when they contaminate food or water. These pathogens can enter the food supply through various sources, including improper handling, inadequate cooking, or contamination from dirty surfaces and utensils. Once consumed, they can multiply in the digestive tract, resulting in foodborne illnesses which can range from mild to severe.

Understanding this concept is crucial for food safety as it helps identify the potential risks associated with food handling and preparation. Preventing contamination and ensuring proper hygiene practices are essential steps in mitigating the threat posed by these pathogens. This knowledge is foundational for anyone working in food service, as it underlines the responsibilities to protect public health through safe food practices.