What term describes the number of micro-organisms required to cause a foodborne illness?

The correct term that describes the number of micro-organisms required to cause a foodborne illness is known as the Infective Dose. This term is crucial in understanding how pathogens can lead to illness; it refers to the minimum number of bacteria, viruses, or other microorganisms that must be ingested for an infection to occur. Each type of pathogen has a different infective dose, which can influence how easily an individual may become ill from consuming contaminated food. Understanding the infective dose is essential for food safety management practices, as it helps in determining safe handling and preparation protocols to minimize the risk of foodborne illness outbreaks.

In contrast, Contamination Level refers to the overall presence of harmful substances or microorganisms in food, but does not specify the quantity required to cause illness. Pathogenic Threshold may suggest levels at which food becomes unsafe, but it is not a standard term recognized in microbiology or food safety. Illness Quotient is not a common term used in the context of foodborne pathogens and does not convey the specific concept of the quantity of microbes needed to trigger an illness.