Define ‘foodborne illness’.

A foodborne illness is specifically defined as a disease that results from eating or drinking food or beverages contaminated with harmful pathogens, such as bacteria, viruses, or parasites. This definition encompasses a wide range of potential sources of contamination, including improper food handling, inadequate cooking, cross-contamination, and poor personal hygiene practices. While certain situations—such as undercooking meat—can lead to foodborne illnesses, the term itself is broader and includes any type of food or beverage contaminated with harmful substances.

By identifying the accurate definition as the consumption of contaminated food or beverages, it highlights the importance of food safety practices at every stage of food preparation and handling to prevent such illnesses. This understanding is critical in the food safety industry as it underscores the need for vigilance against all forms of contamination, not just specific scenarios.