What term refers to the contamination of food or water with organisms that can cause disease?

The term that refers to the contamination of food or water with organisms capable of causing disease is foodborne transmission. This concept encompasses the mechanisms through which harmful microorganisms, such as bacteria, viruses, and parasites, enter the food or water supply and subsequently lead to illness when ingested. Foodborne transmission highlights not only the agents involved but also the route through which illness can occur, emphasizing the need for proper food handling practices and sanitation measures to prevent outbreaks of foodborne diseases.

While there are other relevant terms in the context of food safety, they describe different aspects of the situation. Biological hazards refer broadly to biological substances that pose a risk to human health, including not only pathogens but also other biohazards. Food safety risk is a more general term that describes potential dangers that may compromise food safety, which can encompass chemical, physical, and biological risks. Pathogen contamination is specific to the presence of pathogens in food or water, but it does not explicitly convey the route through which these pathogens can lead to disease as effectively as foodborne transmission does. Therefore, foodborne transmission is the most precise term to define the contamination of food or water leading to disease.