What does the term 'foodborne illness' refer to?

The term 'foodborne illness' specifically refers to sickness that arises from consuming food contaminated with pathogens, toxins, or other harmful substances. This can include bacteria, viruses, parasites, or chemicals that compromise food safety. Foodborne illnesses often lead to symptoms such as nausea, vomiting, diarrhea, and abdominal pain, highlighting the serious health risks associated with contaminated food.

In contrast, injuries caused by cooking accidents pertain to physical harm or injuries incurred during food preparation, which does not relate to the consumption of food itself. Discomfort from overeating is a result of excessive food intake rather than contamination, and food allergies involve specific immune responses to certain ingredients, not general illness from contaminated food. Hence, only the option encompassing the consumption of contaminated food accurately defines foodborne illness.