What term describes food handlers who carry pathogens without showing symptoms of illness?

The term that best describes food handlers who carry pathogens without showing symptoms of illness is "Carrier." Carriers are individuals who harbor a pathogen but do not exhibit any signs or symptoms of the associated disease. This means they can still transmit the pathogen to others through food or other means, posing a significant risk to food safety and public health.

Understanding this term is crucial in the context of food safety, as carriers can often go unnoticed, leading to outbreaks if proper precautions are not taken. Training in recognizing the implications of carriers can help food establishments implement better hygiene practices and monitoring systems to prevent the spread of foodborne illnesses.

In contrast, terms like "Colonized," "Infected," and "Contaminated" describe different conditions. Colonization refers to the presence of bacteria on or in a host without causing disease, while infection implies there are symptoms present alongside the pathogens. Contaminated is a broader term that describes food products that have been tainted with harmful pathogens or substances. Using precise terminology like "carrier" helps ensure clear communication about health risks in food handling environments.