Pathogen

How it is used

Used in microbiology labs, HACCP plans and specifications. Typical food pathogens are Salmonella, Listeria monocytogenes, E. coli O157:H7 and Campylobacter. Lab reports state whether a pathogen was 'detected' or 'not detected in 25 g'. The adjective is 'pathogenic'.

Example sentences

1. The cooking step must achieve at least a five-log reduction of the target pathogen.

2. All finished batches are tested for pathogens before release.

Common collocations

• foodborne pathogen
• pathogen testing
• target pathogen
• pathogen reduction
• pathogenic bacteria

Related terms

• bacteriaSingle-celled microorganisms that multiply quickly in suitable conditions; some cause food poisoning or spoilage, while others are used to make foods like yogurt and cheese.
• SalmonellaA group of bacteria that cause salmonellosis, a common foodborne illness, often linked to raw or undercooked poultry, eggs and meat, and to some fresh produce.
• ListeriaA group of bacteria; the species Listeria monocytogenes causes listeriosis, a rare but serious foodborne illness that is especially dangerous for pregnant women, newborns, older people and people with weak immunity.
• foodborne illnessAny illness caused by eating or drinking food or water contaminated with harmful microorganisms, their toxins, chemicals or parasites.
• microorganismA living organism too small to see without a microscope, such as a bacterium, yeast or mold; some spoil food, some cause disease and some are useful.

This word in other fields

The same English word can have a different meaning in another field:

• pathogen · Biology
• pathogen · Agriculture

More terms: Food Microbiology

• spoilage
• mold
• yeast
• Clostridium botulinum
• total plate count