What is the term used for harmful bacteria that thrive in improperly stored food?

The term that refers to harmful bacteria thriving in improperly stored food is pathogenic microorganisms. These organisms can cause foodborne illnesses when consumed, leading to a range of health issues, particularly in vulnerable populations such as older adults.

Pathogenic microorganisms include various bacteria, viruses, and parasites that can proliferate when food is not stored at safe temperatures, allowing them to multiply and produce toxins. Proper food handling, storage, and preparation are critical in preventing the growth of these harmful bacteria, especially in populations at higher risk for foodborne diseases.

The other terms listed relate to different aspects of food safety and nutrition. Food allergens refer to specific proteins that can trigger allergic reactions in certain individuals but do not necessarily relate to bacteria. Food additives are substances added to food to enhance flavor or preservation but do not include harmful microorganisms. Beneficial bacteria are those that can provide health benefits, such as probiotics, and are not harmful. Understanding these distinctions is important for ensuring food safety and promoting health, particularly among older adults.