What do foodborne pathogens refer to?

Foodborne pathogens specifically refer to microorganisms, such as bacteria, viruses, and parasites, that can lead to illness when contaminated food is consumed. These pathogens can multiply in food under certain conditions, leading to foodborne illnesses that can have serious health implications. Understanding foodborne pathogens is crucial for food safety, as recognizing the risk associated with these microorganisms helps food handlers and managers implement proper hygiene and food safety practices to prevent outbreaks.

The other options do not pertain to the definition of foodborne pathogens. Foods exceeding their shelf life relates to food quality and spoilage rather than pathogen presence. Inspection of food products for quality does not address pathogens specifically; it focuses on ensuring that the food meets certain standards. Additionally, substances added to food for flavor enhancement pertain to food additives and not to harmful microorganisms.