How is a foodborne illness defined?

A foodborne illness is specifically defined as a disease carried or transmitted to people by food. This encompasses various pathogens, such as bacteria, viruses, and parasites, that can be present in food items and then consumed, leading to illness. Understanding this definition is critical for food safety practices, as it emphasizes the importance of ensuring that food is handled, prepared, and stored properly to prevent contamination.

The other options focus on different aspects related to health and safety but do not accurately capture the essence of foodborne illnesses. For example, the first option speaks about contaminated water but does not mention food, which is central to the definition of a foodborne illness. The third option discusses environmental pollutants, which can cause health issues but are not specifically related to foodborne pathways. The fourth option mentions raw meats exclusively, overlooking the fact that foodborne illnesses can arise from a wide variety of foods, not just those that are raw. Hence, recognizing that foodborne illnesses are linked to food consumption is vital for proper food safety practices.