What is the main issue leading to foodborne disease by intoxication?

The main issue leading to foodborne disease by intoxication is tied to the improper cooking temperatures. When food is not cooked to the appropriate internal temperature, harmful bacteria can survive and multiply. In some cases, these bacteria produce toxins that can cause illness when ingested, even if the food appears to be properly handled or cooked subsequently.

This aspect of food safety emphasizes the importance of using a food thermometer and understanding safe temperatures for different types of food to prevent such risks. Proper cooking kills pathogens and helps ensure that any toxins present are neutralized, significantly lowering the chance of foodborne illnesses related to intoxication.

In contrast, while ingestion of raw foods can lead to foodborne illness and contamination from packaging is a concern, these elements do not specifically point to the mechanism of intoxication as does the factor of cooking temperatures. Exposure to allergens is focused on allergic reactions rather than infection or intoxication from pathogens.