What kind of transmission occurs when pathogens are found in improperly handled food?

Foodborne transmission refers to the spread of pathogens through contaminated food. This kind of transmission occurs when food is not prepared, cooked, or stored properly, allowing bacteria, viruses, or parasites to multiply and cause illness when consumed. Common sources of foodborne pathogens include undercooked meats, unwashed fruits and vegetables, and cross-contamination between raw and cooked foods.

In the context of understanding disease transmission, foodborne diseases are a significant public health concern. They can lead to outbreaks of gastrointestinal illnesses and other serious health issues. By recognizing that improperly handled food can serve as a medium for pathogens, we take steps to prevent such transmission, including food safety practices in kitchens and restaurants. This form of transmission is distinct from other types such as waterborne, contact, and vector transmission, which involve different routes of infection.