Which term is used to describe the introduction of pathogens into food?

The term used to describe the introduction of pathogens into food is contamination. Contamination refers specifically to the presence of harmful substances or microorganisms, such as bacteria, viruses, or parasites, which can compromise food safety and lead to foodborne illnesses.

In a food safety context, contamination can occur at various stages, from production and processing to storage and preparation. Understanding this process is crucial for practicing proper food safety measures, such as cooking food to the appropriate temperatures and preventing cross-contamination in the kitchen.

Infection, on the other hand, typically refers to the process by which pathogens invade and multiply within the body, leading to illness. Infestation usually relates to the invasion of larger pests, such as insects or rodents, rather than microscopic pathogens. Pollution encompasses a broader concept that involves the introduction of harmful agents into the environment, but it is not specific to food pathogens. Thus, contamination is the most precise term for the introduction of pathogens into food.