Into what two groups are foodborne illnesses divided?

Foodborne illnesses are primarily categorized into two groups: intoxication and infection. Intoxication refers to illnesses caused by consuming food that contains toxins produced by microorganisms, even if those organisms are no longer present. Common examples include Staphylococcus aureus and Clostridium botulinum, which can produce harmful substances that lead to illness.

Infection, on the other hand, involves the actual presence of pathogens in the food that, when ingested, cause an infectious disease. This can occur with bacteria like Salmonella, E. coli, or viruses such as norovirus, where the pathogens multiply within the gastrointestinal tract, leading to illness.

Understanding this distinction is crucial for food safety and prevention strategies, as the approaches to handling, cooking, and storing food may differ based on whether one is dealing with an intoxication or an infection.