What is one term for the bacteria that cause foodborne illness?

The term "pathogens" refers specifically to microorganisms that can cause diseases, including foodborne illnesses. In the context of food safety, pathogens are often bacteria, viruses, or parasites that contaminate food and can lead to illness when ingested. Recognizing pathogens is crucial for understanding food safety practices, as they are responsible for a significant number of foodborne outbreaks.

Allergens, while they can provoke adverse reactions in some individuals, are not disease-causing bacteria but rather substances that trigger immune responses. Pesticides are chemicals used to control pests and are not directly related to illness caused by microorganisms. Antibiotics are medications used to treat bacterial infections and do not pertain to the bacteria that cause foodborne illnesses. Understanding the definition of pathogens helps food handlers take appropriate measures to prevent contamination and ensure food safety.