What is a foodborne illness?

A foodborne illness is specifically defined as an illness that occurs when an individual ingests food contaminated with pathogens, toxins, or harmful chemicals. This type of illness can arise from a variety of sources such as bacteria, viruses, parasites, or chemical substances that are present in food. Understanding this definition is crucial for food handlers, as it highlights the importance of proper food safety practices to prevent contamination and protect public health.

The other choices represent different concepts. Allergies to certain foods deal with abnormal immune responses rather than contamination. Personal preferences for foods pertain to individual taste and choice, and they do not affect health in the way foodborne illnesses do. Psychological reactions to food can relate to mental health or phobias, but they do not involve contamination or infectious agents. Hence, identifying foodborne illness accurately is vital for maintaining food safety standards and ensuring the well-being of consumers.