Michigan Food Safety Management Practice Test

What characterizes a carrier in the context of food safety?

1. A person who experiences severe symptoms

2. A person with pathogens who shows no symptoms

3. A person who is immune to foodborne illnesses

4. A person who has recently recovered from an illness

The correct answer is: A person with pathogens who shows no symptoms

In the context of food safety, a carrier is characterized by being a person who harbors pathogens without showing any symptoms of illness. This essentially means that while the individual is infected with harmful microorganisms, they do not exhibit any signs of disease, making it challenging to identify them as a source of contamination. Carriers can still transmit these pathogens to food or surfaces, posing a risk to others who consume contaminated items. The other scenarios presented in the options do not appropriately describe a carrier. For instance, individuals who experience severe symptoms are typically recognizable as they show clear signs of illness, and those who are immune to foodborne illnesses do not pose a contamination risk at all. Lastly, a person who has recently recovered from an illness may still carry pathogens, but they are not considered a carrier in the traditional sense as they may no longer be capable of transmitting the illness. Thus, the focus remains on asymptomatic individuals who might unknowingly contribute to the spread of foodborne diseases.