transmissible
Capable of being passed between individuals in the same species, as well as between different species (e.g. from animals to humans)
In food safety, “transmissible” means that a disease, hazard, or harmful agent can be passed from one organism to another. This transmission can occur between animals, from animals to humans (zoonotic transmission), through food, water, direct contact, or the environment. Transmissible hazards include bacteria, viruses, parasites, and prions that can spread and cause illness in humans or animals.
EFSA uses the concept of transmissibility to assess the risk of infectious agents in the food chain. It evaluates how easily a pathogen can spread, identifies potential routes of transmission, and provides scientific advice to prevent or control outbreaks. This helps EU authorities set measures for food safety, animal health, and public health protection.