What term describes food handlers who are likely suffering from diarrhea or vomiting?

The term "infected" is used to describe food handlers who are likely suffering from diarrhea or vomiting due to a communicable disease or infection. When food handlers exhibit these symptoms, they may be carrying pathogens that can contaminate food and cause foodborne illness in consumers. In this context, "infected" more accurately captures the idea that these individuals are experiencing a health issue that could pose a risk to food safety.

"Contaminated" refers to food that has been made unsafe due to the presence of harmful substances or pathogens but does not specifically describe the condition of the food handlers. The term "unsafe" describes food that is not fit for consumption but again doesn't address the state of the food handlers. Lastly, while "ill" might describe their condition, it is a more general term that does not specifically indicate the presence of an infection or disease that could directly impact food safety in the same way that "infected" does. Therefore, "infected" is the most precise term to use in this scenario.