1.1 What Is a Foodborne Pathogen? A foodborne pathogen is a disease-causing biological agent that can be transmitted through food or beverages. Major groups include: Bacteria → Viruses → Parasites Fungi are also important to food safety, particularly because some molds can produce toxic metabolites called mycotoxins. Not every microorganism is a pathogen. In fact, microorganisms perform enormously valuable functions. Lactobacillus-group bacteria participate in fermented foods. Yeasts help produce bread and many fermented products. Microorganisms recycle nutrients in ecosystems. Others manufacture enzymes, medicines, vitamins, and useful chemicals. The important distinction is: Microorganism ≠ automatically dangerous