HSC Food Technology 2025 – 400 Free Practice Questions to Pass the Exam

A foodborne pathogen refers specifically to microorganisms, such as bacteria, viruses, and parasites, that can lead to illness when they are consumed through contaminated food or beverages. These pathogens can multiply in food when stored improperly or can be present on raw or undercooked food items. Understanding the nature of foodborne pathogens is crucial in food safety practices, as they directly affect health and can lead to serious illnesses or outbreaks.

In contrast, the other options present concepts that do not define foodborne pathogens. Substances that enhance the flavor of food relate to flavoring agents or seasonings, which have no role in causing illness. Nutrients required for human growth speak to essential vitamins and minerals, which are beneficial rather than harmful. Additives used to preserve food quality are substances that help maintain the food's safety and shelf life but do not inherently pose a health risk like pathogens do. Therefore, option A accurately identifies the definition of foodborne pathogens within the context of food safety and public health.