What are pathogens?

Pathogens are specifically defined as organisms that can cause disease. This includes a variety of microorganisms such as bacteria, viruses, and parasites that can lead to foodborne illnesses when ingested through contaminated food or water. Understanding pathogens is crucial in the culinary and food service industry, as food safety practices must be implemented to prevent their presence in food preparation and handling, thereby protecting public health.

In contrast, healthy bacteria found in food do not cause disease and are often beneficial for digestion. Vitamins critical for food safety play a different role, focusing on nutritional values rather than disease causation. Preservatives used in food processing are substances that extend the shelf life of food and prevent spoilage but do not address the definition of pathogens themselves. Recognizing the harmful potential of pathogens is a fundamental aspect of maintaining safety standards in culinary practices.