What are pathogens?

Pathogens are defined as microorganisms that can cause disease. They include various types of harmful agents such as bacteria, viruses, fungi, and parasites that can contaminate food and water, leading to foodborne illnesses. Understanding pathogens is crucial for food safety, as they can thrive in certain conditions and may not always alter the appearance, taste, or smell of food, making it essential for food managers to implement proper food handling, storage, and cooking practices to minimize risks. Recognizing the nature of pathogens aids in establishing preventive measures, such as maintaining proper hygiene, cross-contamination prevention, and ensuring that food is cooked to safe temperatures to eliminate these harmful microorganisms.