Who are carriers in food safety?

In food safety, carriers are individuals who harbor pathogens in their bodies but do not exhibit symptoms of illness themselves. These carriers can still transmit these harmful microorganisms to others through food or direct contact. Understanding the role of carriers is crucial in food safety because they can unknowingly contribute to the spread of foodborne illnesses, making it essential for food handlers to ensure rigorous hygiene practices.

The other options do not accurately describe carriers. Eating raw food can increase the risk of consuming pathogens, but it does not define a carrier. Similarly, while food preparers are key to food safety, their role does not inherently make them carriers. Lastly, individuals with weak immune systems are at a higher risk for foodborne diseases, but this condition does not mean they are carriers because they may either become ill or not harbor pathogens at all.