What is a characteristic of pathogens?

Pathogens are microorganisms, such as bacteria, viruses, fungi, or parasites, that can cause disease, including foodborne illnesses. When these pathogens contaminate food or water, they can multiply and lead to health issues. This characteristic is critical to understanding food safety, as recognizing the potential for contamination is vital for preventing outbreaks of illness.

The other characteristics presented do not accurately describe pathogens. Pathogens are typically not visible on food, which makes them particularly dangerous since they can exist without any signs of contamination. They also do not thrive in frozen environments; instead, many pathogens are inhibited by cold temperatures but can become active again when food is thawed. Lastly, pathogens can frequently be found in water, as many types thrive in aquatic environments, thus posing additional risk for contamination.