What is a carrier?

A carrier is defined as someone who carries pathogens without exhibiting symptoms of illness themselves. This is significant in food safety and public health because carriers can unknowingly transmit harmful bacteria, viruses, or other pathogens to others, particularly through food. These individuals may not be aware that they are carrying infectious agents, making them a hidden risk in food handling and preparation.

Recognizing this concept is essential for food safety management, as it underscores the importance of proper hygiene and monitoring practices to prevent foodborne illnesses. In contrast, the other options focus on different definitions and roles that do not pertain specifically to the concept of a carrier in the context of food safety and disease transmission.