What is a foodborne illness?

A foodborne illness is defined as an infection or irritation of the gastrointestinal tract, typically caused by consuming contaminated food or beverages. This encompasses a wide range of conditions resulting from pathogens, such as bacteria, viruses, and parasites, or from chemical substances present in food.

The gastrointestinal tract is crucial in digesting food and absorbing nutrients, and when it becomes infected or irritated, individuals may experience symptoms like nausea, vomiting, diarrhea, abdominal cramps, and fever. Foodborne illnesses can arise from various sources, including raw or undercooked foods, unsanitary food preparation practices, and contaminated water.

The other options explore different health issues that are not specific to foodborne illnesses. Allergic reactions typically involve the immune system responding to specific proteins, while infections from bacteria in raw foods focus only on one aspect of foodborne illness. The mention of a virus transmitted through air is unrelated to foodborne illnesses, which are fundamentally linked to food and water consumption.