What type of bacteria can lead to foodborne illnesses?

Pathogenic bacteria are microorganisms that can cause disease and lead to foodborne illnesses when ingested. These bacteria can contaminate food at any stage of production, processing, or preparation, and they often multiply rapidly in favorable conditions, posing a significant health risk. Common examples of pathogenic bacteria include Salmonella, Escherichia coli (E. coli), and Listeria.

In contrast, helpful bacteria and probiotic bacteria have beneficial roles, such as aiding digestion or enhancing gut health, and do not typically cause illness. Spoilage bacteria, while capable of degrading food quality and causing unpleasant taste or odors, generally do not lead to serious health issues but rather indicate that food has gone bad. Understanding the different roles of bacteria is crucial for food safety and maintaining proper hygiene practices in food handling to prevent foodborne illnesses.