What is defined as a foodborne illness?

A foodborne illness is specifically defined as a disease that arises from the consumption of foods or beverages that have been contaminated with harmful microorganisms, chemicals, or pathogens. This definition emphasizes the critical role that contaminated food plays in the onset of illness, underscoring how improperly handled or stored food can lead to significant health risks.

The focus on contamination is crucial because it captures the essence of how foodborne illnesses spread and puts into context the importance of food safety practices in preventing such conditions. Foodborne illnesses can stem from various sources, including bacteria, viruses, parasites, or toxins that may be present in food or drinks that people consume.

The other options do not accurately convey this definition. While food allergies and expired food consumption can indeed lead to health issues, they do not fall under the strict category of foodborne illnesses caused by contamination. Food poisoning from non-contaminated food does not typically occur, as food poisoning by nature implies the presence of harmful substances in the food. Thus, the correct choice highlights the role of contaminated food and beverages in the development of foodborne illnesses.