What are the four major types of foodborne pathogens?

The four major types of foodborne pathogens include bacteria, viruses, parasites, and fungi because they are the primary agents responsible for causing foodborne illnesses.

Bacteria are microorganisms that can reproduce quickly in food and can lead to a wide range of illnesses, from mild gastroenteritis to severe, life-threatening conditions. Viruses, although not living organisms like bacteria, can contaminate food and cause illnesses such as norovirus or hepatitis A.

Parasites, which include organisms like protozoa, worms, and insects, can also be transmitted through contaminated food and water and cause various diseases. Fungi, such as molds and yeasts, can spoil food and produce toxins that may lead to health issues when consumed.

The other options contain incorrect elements; for instance, including vegetables and fruits as pathogens is inaccurate, as they are food items rather than microorganisms that can cause illness. Similarly, minerals and antibiotics are not classified as foodborne pathogens. Molds, while relevant in some contexts, do not encompass the broader category of fungi or cover the variety of pathogens that can affect food safety as effectively as the four major groups listed in the correct choice.