What Are The Pathogens?
The most common pathogens are:
- Bacteria (salmonella, listeria, staphylococci, etc.);
- Viruses (hepatitis A and E, rotavirus, etc.);
- Parasites (such as tapeworms);
- Toxins or natural poisons (in certain raw foods, mushrooms, etc.);
- Heavy metals (lead, mercury, etc.).
These agents attack the intestinal mucosa or secrete toxins that affect the body. They can contaminate food during production (poor hygiene, etc.), preparation (failure to respect cooking time, dirty utensils, etc.) or storage (expiry date exceeded, cold chain break, etc.).