How many types of pathogens can contaminate food?

Food can be contaminated by four main types of pathogens, which include bacteria, viruses, parasites, and fungi. Each of these pathogen types has unique characteristics and requires specific conditions to thrive and cause foodborne illness.

Bacteria are the most common culprits in food contamination; they can multiply quickly in the right conditions and produce toxins that can cause illness. Viruses, although not living organisms, can infect food and cause diseases when consumed. Parasites can live on or in a host organism, and some types can also contaminate food, especially undercooked or raw dishes. Fungi, which include molds and yeasts, can not only spoil food but can also produce mycotoxins that are harmful to humans. Understanding these four groups is essential for food safety and prevention strategies in a food service environment.