What are the effects of foodborne pathogens?

Foodborne pathogens are microorganisms, such as bacteria, viruses, and parasites, that can contaminate food and cause illness when consumed. The effects of these pathogens are primarily negative, as they can lead to a range of health issues, from mild gastroenteritis to more severe conditions that may result in hospitalization or even death.

Infection or intoxication from foodborne pathogens typically manifests as symptoms like nausea, vomiting, diarrhea, abdominal pain, and fever. Certain pathogens are particularly dangerous for vulnerable populations, including the elderly, young children, pregnant women, and immunocompromised individuals, making understanding their impact on health critical for food safety.

The other options do not accurately describe the role of foodborne pathogens. While some microorganisms are involved in food preservation and flavor development (like beneficial bacteria in fermentation), harmful pathogens do not contribute positively to food quality or safety. In fact, their presence signifies a breach in food safety protocols and poses a public health risk.