What term describes food handlers who have pathogens growing on them but do not feel sick?

The term that accurately describes food handlers who have pathogens growing on them but do not feel sick is "carrier." A carrier is an individual who harbors a pathogen without showing symptoms of illness. This means they can still potentially transmit the pathogen to others, especially in a food handling context.

The choice of "colonized," while it might seem similar, pertains more specifically to the presence of microorganisms, without the implication of transmission potential or illness. A contaminated handler simply indicates that they have come into contact with harmful pathogens, but does not specify their health status or the potential for disease transmission.

Understanding the distinction between these terms is crucial in food safety, as carriers may unintentionally spread pathogens, making it important for food safety practices to emphasize hygiene and proper health monitoring.