What term describes food handlers who have pathogens growing on them but do not feel sick?

The term "carrier" refers to individuals who harbor pathogens without showing any symptoms of illness. In the context of food safety, these individuals can inadvertently spread harmful microorganisms through food handling, even though they may feel perfectly healthy. Carriers are important to identify since they can pose a significant risk in food service and preparation environments, where the potential for contaminating food is present.

The other terms do not precisely capture this situation. "Infected" typically describes someone who is exhibiting symptoms and suffering from an ailment caused by pathogens. "Contaminated" generally refers to food or surfaces that have been made unsafe due to the presence of pathogens but does not refer to individuals. "Colonized" often describes a scenario where pathogens have established themselves in a host without the host necessarily being symptomatic, but it may not fully convey the context of food handlers who could potentially transmit pathogens to others.