Which of the following factors influences illness after exposure to pathogens?

The amount of pathogens present is a significant factor influencing the likelihood of illness following exposure. When pathogens enter the body, the quantity can determine whether an infection occurs and the severity of that infection. A higher load of pathogens can overwhelm the immune system and increase the chances of illness.

For example, if a food item is contaminated with a low level of bacteria, the body might be able to fend off the infection without the person becoming ill. Conversely, if a large quantity of pathogens is present, even in a single serving, it may lead to an infection or foodborne illness. Understanding this relationship is crucial for food safety management, as it highlights the importance of preventing contamination and controlling how food is handled and stored.

Factors such as the type of food consumed, cooking method, and time of day can play roles in food safety and illness risk, but they do not have the same direct impact on the relationship between exposure amount and the likelihood of developing an illness.