Sanitation Certification Practice Test

Food borne intoxication occurs when a person consumes foods that contain toxins, which can be produced by certain bacteria, molds, or chemicals present in the food itself. In this scenario, the illness is a result of ingesting these toxins rather than the bacteria or pathogens themselves. Symptoms of food borne intoxication can manifest quickly, often within a few hours after eating contaminated food, because the toxins are pre-formed in the food.

Food borne infection, in contrast, typically arises from consuming food that contains live pathogenic microorganisms. These pathogens then grow and multiply in the gastrointestinal tract, leading to illness.

Pathogen-mediated infection and pathogen-induced illness refer to health issues triggered by the presence and proliferation of pathogens in the body. In these cases, the onset of symptoms requires the pathogens to grow within the gastrointestinal system first.

Understanding the distinction is crucial for food safety practices, as different methods of prevention may apply depending on whether one is dealing with intoxication or infection. This knowledge helps food handlers mitigate risks associated with foodborne illnesses effectively.