What does the term 'parasite' refer to in the context of food safety?

In the context of food safety, the term 'parasite' specifically refers to an organism that lives in or on another organism, deriving nourishment at the expense of its host. Parasites can cause illnesses in humans when they are transmitted through contaminated food or water. Examples of foodborne parasites include protozoa, such as Giardia and Cryptosporidium, as well as helminths, like tapeworms and roundworms. Understanding this definition is crucial in food safety practices, as preventing contamination by parasites is essential in maintaining public health.

The other options describe different biological entities or processes that, while relevant to food safety, do not accurately define a parasite. For instance, organisms that cause food spoilage are often bacteria or molds, which play a different role in food safety. Similarly, bacteria that aid digestion are typically beneficial and are not classified as parasites, while fungi that grow on food may cause spoilage but do not fit the definition of a parasite either.