Microbial organisms that have the potential to cause foodborne illnesses are called what?

Microbial organisms that can lead to foodborne illnesses are specifically identified as pathogens. Pathogens include a variety of bacteria, viruses, and parasites that can contaminate food and cause illness when ingested. This understanding is essential in food safety, as controlling these organisms is crucial to preventing outbreaks of foodborne diseases.

The term "foreign materials" refers to any unwanted substances in food that are not intended to be there but does not specifically address microorganisms and their potential to cause illness. "Spoilage organisms," on the other hand, are microorganisms that cause food to deteriorate in quality and may contribute to off-flavors or odors but typically are not the main concern regarding foodborne illness. Lastly, while parasites can indeed be pathogens, the broader category of pathogens encompasses not only parasites but also bacteria and viruses, making it the most accurate classification for microorganisms that cause foodborne illnesses.