Pathogen

A pathogen is a biological agent capable of causing disease. In food safety, pathogens include certain bacteria, viruses and parasites that can contaminate food or water and cause foodborne illness. Some microorganisms cause illness when ingested, while others may produce toxins in food.

Examples of foodborne pathogens

• Bacteria: Salmonella, Listeria monocytogenes, Campylobacter and pathogenic strains of E. coli.
• Viruses: norovirus and hepatitis A virus.
• Parasites: Toxoplasma gondii and certain parasites associated with raw or undercooked fish and meat.

How pathogens spread in food operations

Pathogens may enter through contaminated raw ingredients, unsafe water, infected food handlers, pests or contaminated equipment. They can spread through cross-contamination and may multiply when food is held under unsuitable time-temperature conditions.

Prevention in a professional kitchen

Use approved suppliers, safe water, effective handwashing, separation of raw and ready-to-eat foods, validated cooking and cooling controls, proper refrigeration, cleaning and sanitation, and staff training. Monitor critical procedures and document corrective actions when required.

Chef’s tip: Never rely on smell, taste or appearance to determine whether food contains pathogens. Many contaminated foods look and smell normal.

Key distinction: A pathogen is an agent that can cause disease. A biological hazard is the broader food-safety hazard category that includes pathogens and certain biological toxins.