What can pathogens in food cause?

Pathogens in food primarily cause foodborne illnesses, which occur when infectious agents such as bacteria, viruses, or parasites contaminate food. These pathogens can lead to a range of health issues, from mild gastrointestinal discomfort to severe conditions requiring medical attention. Infection or intoxication from these pathogens can result in symptoms including nausea, vomiting, diarrhea, abdominal pain, and fever. Understanding this is crucial for food safety practices as it highlights the importance of proper food handling, cooking, and storage to prevent contamination.

The other options suggest outcomes that are either neutral or beneficial. For instance, improved flavor, food safety, and enhanced nutrition do not result from the presence of pathogens. In fact, pathogens compromise food safety and can diminish nutritional value as they cause food to spoil or become unsafe for consumption. Awareness of how pathogens affect food underscores the need for rigorous food safety protocols to protect public health.