What are toxins?

Toxins are defined as poisons that can be produced by various sources, including pathogens (like bacteria and molds), plants, or animals. In the context of food safety, understanding toxins is critical because they can pose serious health risks if ingested. For example, certain types of bacteria produce toxins that can lead to foodborne illnesses, while some plants and animals naturally produce harmful compounds as a defense mechanism or during their life cycles. Recognizing that toxins can come from these diverse origins highlights the importance of proper food handling and preparation to prevent exposure to these harmful substances.

Other options refer to healthy foods, microorganisms, and environmental pollutants; while they may relate to food safety in their own contexts, they do not encapsulate the definition of toxins and their impact in the same way.