What types of bacteria can grow in food?

Pathogenic bacteria are harmful microorganisms that can grow in food and lead to foodborne illnesses. Salmonella, E. coli, and Listeria are well-known examples of such bacteria that pose significant health risks when ingested. These pathogens can multiply rapidly in food under the right conditions, particularly if food is kept at improper temperatures or for extended periods. Understanding the dangers posed by these types of bacteria is crucial for maintaining food safety and preventing outbreaks of illness among consumers.

Other options mention harmless or beneficial bacteria, which do not cause foodborne illnesses but instead may play roles in food fermentation or preservation. However, they do not represent the types of bacteria that are of primary concern in food safety.