Foodborne Intoxication

Foodborne intoxication is an illness caused by consuming a toxin that has already been produced in food by a microorganism or is naturally present in the food. The person becomes ill from the toxin rather than needing to consume a living pathogen that then multiplies in the body. Symptoms and onset depend on the toxin and the amount consumed.

Examples of foodborne intoxication

• Staphylococcus aureus: can produce an enterotoxin in food when handling and temperature controls are inadequate.
• Bacillus cereus: can produce toxins associated with improperly handled foods such as cooked rice and other starchy dishes; the emetic toxin is notably heat-stable.
• Clostridium botulinum: can produce botulinum neurotoxin in certain improperly processed or stored foods under conditions that allow the organism to grow.

Foodborne intoxication versus infection

Intoxication results from a toxin already present in the food. Foodborne infection occurs when living pathogens are consumed and then infect the person. Some foodborne illnesses involve both infection and toxin production, so the distinction depends on the organism and mechanism.

Why reheating may not make food safe

Cooking or reheating may destroy some microorganisms, but it does not reliably destroy every toxin they may have produced. Certain bacterial toxins are heat-stable. This is why prevention through correct cooking, rapid cooling, refrigeration, time control and hygienic handling is essential.

Chef’s tip: Do not attempt to rescue food that has been held unsafely by reheating it. Follow the food-safety plan and discard product when required.

Key distinction: Foodborne intoxication is caused by a toxin consumed in food; it is not simply an infection caused by living bacteria.