What are harmful microorganisms that can cause illness called?

Harmful microorganisms that can cause illness are referred to as pathogens. These are biological agents, including bacteria, viruses, parasites, and fungi, that can lead to foodborne illnesses when consumed. Pathogens can multiply in food under the right conditions, leading to contamination that poses health risks. Understanding the nature of pathogens is crucial in food safety practices, as it allows food handlers to implement preventative measures to reduce the risk of foodborne diseases.

Unlike pathogens, contaminants generally refer to any foreign substances that unintentionally affect food, which includes not only microorganisms but also chemicals and physical debris. Toxins specifically refer to poisonous substances generated by some pathogens that can cause illness even in the absence of the live organism. Allergens are proteins that can cause allergic reactions in certain individuals but are not typically responsible for foodborne illnesses. Therefore, recognizing pathogens and their potential to cause illness is fundamental to maintaining food safety.