What does the term "intoxication" refer to in regards to foodborne illnesses?

The term "intoxication" in the context of foodborne illnesses specifically refers to illness that arises from consuming toxins that are produced by bacteria. These toxins can be created during the growth of the bacteria in food and can cause illness even if the bacteria themselves are no longer present in the food. This means that the symptoms of the illness stem from poisons within the food rather than from active infections caused by ingesting live microorganisms.

This distinction is crucial because it highlights that foodborne illnesses can result from ingesting harmful substances without necessarily having an active infection, emphasizing the importance of proper food handling, cooking, and storage practices to prevent such illnesses.

In contrast, the other options address different concepts: infection caused by live bacteria refers to illnesses where the bacteria themselves grow and multiply in the consumer's body; allergies due to food components involve immune system reactions to specific food proteins; and contamination from improper handling relates to the physical presence of pathogens or harmful substances in food without specifying the mechanism of illness.