What is the definition of intoxication in food safety?

Intoxication in food safety refers specifically to the consumption of toxins that some pathogenic bacteria produce as they grow in food. This occurs when food that has been contaminated by bacteria is ingested, and instead of the bacteria itself causing illness, it is the toxins that lead to foodborne illness. These toxins can remain in the food even if the bacteria are no longer present, meaning that proper cooking or handling may not eliminate the risk of illness.

Each of the other options refers to different aspects of food safety concerns. For example, ingestion of contaminated water addresses waterborne pathogens, while consuming raw or undercooked food pertains to risks associated with undercooked animal products. Not washing hands before cooking is a critical hygiene practice to prevent cross-contamination but does not directly define intoxication itself. These points highlight how intoxication is uniquely related to the presence of harmful toxins rather than just the bacteria or other unsafe practices.