How is food borne illness defined?

Foodborne illness is defined as an illness caused by consuming contaminated food. This definition encompasses a wide range of pathogens, including bacteria, viruses, and parasites, as well as chemicals and toxins that may contaminate food during production, processing, or preparation.

Contaminated food can result from various factors, such as inadequate cooking, poor food handling practices, and unsafe storage conditions. However, by focusing on the core definition, it becomes clear that the primary cause of foodborne illness is the contamination itself, which can lead to various health problems when ingested.

While the other options highlight specific aspects of food safety practices that can lead to contamination, they do not capture the broader definition of foodborne illness in the same way. The emphasis on contamination addresses the root issue that leads to the illness, making it essential for effective food safety management and the implementation of systems like HACCP that aim to prevent such contamination.