Which type of bacteria are primarily known for causing foodborne illnesses?

Pathogenic bacteria are primarily known for causing foodborne illnesses because they are specifically adapted to invade host organisms and can produce toxins or cause direct damage to cells. When these bacteria enter the food supply, they can multiply in favorable conditions, such as warm temperatures or in nutritious environments, leading to infections or intoxications when consumed by humans.

In contrast, beneficial bacteria and probiotic bacteria serve important roles in digestion and can promote health by balancing gut flora. These types of bacteria are not associated with causing foodborne illnesses but rather with health benefits. Decay bacteria primarily contribute to the decomposition of organic matter, resulting in spoilage. While they can impact food quality, they are not typically linked to foodborne illnesses in the same way that pathogenic bacteria are. Thus, focusing on pathogenic bacteria is crucial for food safety and preventing illness associated with consuming contaminated food.