What are the two main types of foodborne illnesses?

The classification of foodborne illnesses into infections and intoxications is a fundamental concept in public health. Infections arise when pathogens, such as bacteria, viruses, or parasites, enter the body through contaminated food and multiply within the intestines, causing illness. Common examples include infections caused by Salmonella or E. coli, which can lead to gastrointestinal issues and can be severe, particularly for young children, the elderly, or immunocompromised individuals.

On the other hand, intoxications occur when toxins produced by certain microorganisms are ingested through contaminated food. This means that the illness results not from the infection itself but from the harmful substances that those pathogens have created. Classic examples include the toxins from Staphylococcus aureus or Clostridium botulinum, which can lead to food poisoning and associated symptoms quickly, often without the need for the organism to cause an infection.

The other options—contamination and spoilage, allergies and sensitivities, and infections and allergies—do not encompass the primary mechanisms by which foodborne illnesses typically manifest. While contamination refers to the presence of harmful substances or microorganisms, it does not classify the illnesses themselves. Allergies and sensitivities are responses to specific food components rather than infections or toxins, hence they represent a different