What defines a foodborne disease or illness?

A foodborne disease or illness is specifically defined as a disease carried or transmitted to people by food. This definition highlights the direct link between food consumption and the onset of illness, focusing on the pathogens, toxins, or chemicals present in contaminated food that can lead to adverse health effects. Understanding this definition is crucial for food safety professionals, as it underscores the importance of safe food handling practices to prevent disease transmission via food.

In contrast, various other options address related, but distinct aspects of health. One suggests that illness can result from contaminated water, which is important but not directly related to foodborne illnesses specifically. Another option addresses a general condition arising from poor hygiene practices, which can lead to foodborne illnesses but is broader and does not specify that food is the source of the illness. Lastly, reactions to food allergies also represent health concerns related to food but are not classified under foodborne diseases, as food allergies involve immune responses rather than pathogens. Thus, option B distinctly encapsulates the concept of foodborne illnesses by linking them directly to food as the primary transmission vector.