What is a foodborne illness?

A foodborne illness is specifically defined as an illness that arises from consuming food contaminated with harmful microorganisms, such as bacteria, viruses, or parasites, or toxins produced by these pathogens. Contaminated food can occur at any point in the food supply chain, from production to preparation and serving. This definition emphasizes the role of pathogens and toxins in causing illness and differentiates it from other types of health issues related to food.

In this context, the other options describe different health concerns associated with food but do not accurately depict what a foodborne illness is. Excess food consumption would lead to overeating or obesity but not to illness caused by pathogens. Food allergies, while serious and often triggered by consuming certain foods, do not involve contamination in the way that foodborne illnesses do. Lastly, food spoilage pertains to the degradation of food quality and safety—although spoiled food can be unsafe, spoilage itself does not inherently result in illness unless it involves harmful microorganisms.