Foodborne intoxication is the result of consuming food that contains what?

Foodborne intoxication is the result of consuming food that contains what?

• A. Bacteria
• B. Viruses
• C. Poison
• D. Parasites

Answer: (C)

Foodborne intoxication occurs when a person consumes food that contains toxins produced by microorganisms, rather than the microorganisms themselves. These toxins can be produced by certain bacteria or other organisms as they grow in food, and can cause illness when ingested. In this context, the correct answer is the presence of poison, which refers to these toxic substances. For instance, bacteria such as Staphylococcus aureus or Bacillus cereus produce toxins that can lead to foodborne illness even after the bacteria themselves are no longer present in the food. Understanding this distinction is crucial because foodborne intoxication can occur even when food looks, smells, and tastes fine, highlighting the importance of proper food handling and storage to prevent the growth of these toxin-producing organisms. Knowing this allows food safety professionals to take preventive measures, such as maintaining appropriate temperatures and practicing good hygiene, to reduce the risk of foodborne illness.

Foodborne intoxication occurs when a person consumes food that contains toxins produced by microorganisms, rather than the microorganisms themselves. These toxins can be produced by certain bacteria or other organisms as they grow in food, and can cause illness when ingested.

In this context, the correct answer is the presence of poison, which refers to these toxic substances. For instance, bacteria such as Staphylococcus aureus or Bacillus cereus produce toxins that can lead to foodborne illness even after the bacteria themselves are no longer present in the food.

Understanding this distinction is crucial because foodborne intoxication can occur even when food looks, smells, and tastes fine, highlighting the importance of proper food handling and storage to prevent the growth of these toxin-producing organisms. Knowing this allows food safety professionals to take preventive measures, such as maintaining appropriate temperatures and practicing good hygiene, to reduce the risk of foodborne illness.