What constitutes a foodborne disease?

The definition of a foodborne disease encompasses illnesses that occur due to the consumption of food contaminated with harmful microorganisms, such as bacteria, viruses, parasites, or toxins produced by these agents. This means that any time someone gets sick from eating food that contains these harmful entities, it qualifies as a foodborne disease. This includes a wide range of illnesses, from mild gastrointestinal distress to severe infections that can cause long-term health issues.

Other options describe scenarios that do not fit the definition of foodborne disease. Food poisoning without microorganisms is a mischaracterization, as food poisoning primarily involves the presence of bacteria or toxins generated by these microorganisms. Food allergies, while they can cause severe reactions, are not caused by microorganisms but rather by immune system responses to certain proteins found in foods. Lastly, only chemical contamination does not encapsulate the broader issue of foodborne illnesses, which predominantly involves biological hazards. Thus, the primary and correct definition remains centered on contamination with harmful microorganisms.