What characterizes foodborne disease caused by infection?

Foodborne disease caused by infection is characterized by the ingestion of disease-producing bacteria. When individuals consume contaminated food or beverages that contain live pathogenic bacteria, these microorganisms can proliferate in the human gastrointestinal tract, leading to illness. The body's reaction to these bacteria often includes symptoms like diarrhea, vomiting, and abdominal cramps, resulting from the body's immune response to fight off the infection.

Unlike toxins that may be present in food (as indicated in the first option), infections specifically involve the survival and reproduction of live bacteria within the host. This is different from physical contamination, which refers to foreign objects in food, and does not lead to a biological infection. Similarly, while mold spores can cause illness, they typically result in allergic reactions or toxic responses rather than infections as caused by bacteria.

Therefore, the focus on bacteria as the causative agent provides a clear understanding of how infections arise from foodborne pathogens, highlighting the importance of proper food safety practices to prevent such illnesses.