Ontario Food Handler Certification Practice Exam 2025 - Free Food Handler Certification Practice Questions and Study Guide

The amount of pathogen in food is indeed a significant factor in determining who is more likely to get sick from foodborne illnesses. Higher levels of pathogens can increase the likelihood of someone becoming ill because the severity of the illness often correlates with the dosage of the harmful organism consumed.

Foodborne pathogens such as bacteria, viruses, and parasites can cause illness depending on various factors, including the type of pathogen and the amount present in the food consumed. If the levels are low, a healthy immune system may fend off the pathogens, but higher amounts can overwhelm the immune response, leading to illness.

Other factors, such as individual susceptibility (based on age, health status, etc.), can also play a role, but the concentration of pathogens is a direct indicator of potential risk. Certain demographic groups such as the elderly, young children, or those with weakened immune systems might be more vulnerable, but regardless of susceptibility, higher pathogen levels are more likely to result in illness across the population.