Which of the following is a characteristic of foodborne pathogens?

Foodborne pathogens are microorganisms such as bacteria, viruses, and parasites that can cause illness when they contaminate food. One characteristic of many foodborne pathogens is their ability to multiply rapidly at room temperature. This is particularly relevant in the temperature range known as the "danger zone," which is between 41°F (5°C) and 135°F (57°C).

In this temperature range, pathogens can double in number within relatively short periods, potentially increasing the risk of foodborne illness. This is why it is critical to control food temperatures during storage and preparation to keep food safe and minimize the growth of harmful microorganisms.

Considering the other options, pathogens do not thrive in high-acid foods, as acidic environments tend to inhibit the growth of certain bacteria. They often cannot multiply in food that is properly processed or when stored in cold temperatures. Additionally, foodborne pathogens are typically microscopic and not visible to the naked eye, underscoring the importance of safe food handling practices such as cooking, refrigeration, and sanitation to prevent contamination.