Final answer:
Food handlers can be asymptomatic, meaning they can carry and potentially spread pathogens without showing symptoms. This is especially concerning in food handling where they can infect others, with the incubation period being the time between infection and symptom onset. Option d is correct.
Step-by-step explanation:
Food handlers can be asymptomatic, which means a pathogen is growing on them but not making them sick. Being asymptomatic indicates that the individual carries the pathogen and has the potential to infect others without displaying any symptoms themselves.
This state can be particularly concerning in the context of foodborne diseases due to the potential of spreading the illness to consumers.
The incubation period is the length of time between infection with a pathogen and the first appearance of symptoms. During this period, individuals are not aware that they are carrying the pathogen and may inadvertently spread it to others, especially in a setting where food is handled.
Therefore, even if food handlers do not show symptoms, they can still be a source of infection, emphasizing the importance of proper hygiene and food safety practices.