Which of the following is a non-living transmitting agent?

Raw food is considered a non-living transmitting agent because it can act as a carrier for pathogens, providing a medium through which bacteria, viruses, and parasites can survive and multiply. Unlike insects, plants, and people, which are living organisms that can interact with pathogens in various ways, raw food is technically inert. It can become contaminated through improper handling, storage, or preparation, thereby facilitating the spread of foodborne illnesses. Understanding the role of raw food in transmission is crucial for food safety, as it emphasizes the importance of proper food handling and cooking practices to mitigate the risk of infection.