Which of the following is NOT a characteristic of foodborne pathogens?

Foodborne pathogens are microorganisms that can cause illnesses through ingestion of contaminated food or drink. They are often not visible to the naked eye, which makes option B an accurate choice as it states that they are "always visible on food." In fact, many foodborne pathogens can exist in food without any visible signs of contamination, such as changes in color, texture, or smell. This invisibility underscores the importance of proper food handling and hygiene practices, as it is not always apparent when food is contaminated.

This characteristic of being invisible is crucial for food safety practices, as it highlights the need for vigilance and preventive measures even when food appears safe.