Which of the following demonstrates a proper understanding of foodborne pathogens?

Pathogens, which are harmful microorganisms like bacteria, viruses, and parasites, are known to thrive in the danger zone temperatures, typically defined as between 41°F (5°C) and 135°F (57°C). In this temperature range, pathogens can multiply rapidly, increasing the risk of foodborne illness. This understanding is fundamental in food safety practices, as it emphasizes the importance of keeping food out of this temperature range during storage, preparation, and service.

The other statements reflect misconceptions about foodborne pathogens. For instance, while some pathogens can survive in cold conditions, most do not thrive; instead, refrigeration slows their growth but doesn’t eliminate them. Additionally, pathogens can also reproduce in foods that are not cooked, especially if they are handled improperly or kept in the danger zone. Lastly, the claim that pathogens are only present in rotten food is misleading, as pathogens can be present in fresh foods as well, regardless of their appearance. Understanding these nuances is crucial for effective food safety management.