What do we mean by food intoxication?

Food intoxication specifically refers to the consumption of food that contains toxins produced by pathogens or bacteria, rather than the bacteria themselves. This means that the harmful effects experienced when someone suffers from food intoxication arise from the toxins that certain microorganisms produce while they grow in food.

These toxins can remain in the food even if the pathogens responsible for producing them are no longer present. For example, certain strains of Staphylococcus aureus can produce toxins that cause symptoms like nausea and vomiting when ingested, even if the bacteria have been killed by cooking.

In contrast, other options highlight different aspects of food safety. Consumption of contaminated food refers to a broader category that may include food intoxication but also encompasses cases where pathogens are ingested without the presence of toxins. Ingestion of food pathogens specifically addresses the intake of the bacteria or viruses themselves, which can lead to an infectious disease rather than an intoxication. Eating food cooked at incorrect temperatures focuses on food safety management practices that primarily prevent the growth of pathogens, which is crucial but distinct from the definition of food intoxication.