What does foodborne illness result from?

Foodborne illness results from ingesting contaminated or adulterated food or water. This contamination can occur through various means, such as the presence of harmful bacteria, viruses, parasites, or chemical substances that can enter the food supply at any stage of production, processing, or preparation. When an individual consumes food or water that contains these harmful agents, it can lead to illness as the body responds to these toxins or pathogens.

In contrast, consuming properly prepared food generally poses a low risk of illness, as proper cooking methods can kill pathogens and reduce the likelihood of contamination. Eating food that is excessively heated may not necessarily result in foodborne illness, but it can compromise the food's texture, flavor, and nutritional value. Finally, consuming food in regulated quantities does not inherently prevent foodborne illness, as the risk lies primarily in the safety and cleanliness of the food itself, rather than the amount being eaten. Thus, the primary risk factor for foodborne illness is the consumption of contaminated food or water.