Final answer:
Foodborne illness arises from contaminated food due to pathogens or chemicals, including agrochemicals and environmental contaminants. Chemicals may cause long-term health issues and aren't removed by cooking. Millions are affected by foodborne illnesses annually in the U.S.
Step-by-step explanation:
Foodborne Illness and Chemical Contaminants
Foodborne illness, often referred to as food poisoning, is an illness that results from eating contaminated food. Pathogens such as bacteria, viruses, parasites, or chemical substances can cause these illnesses. Chemical contamination can occur through the use of agrochemicals, such as pesticides and fertilizers, or through environmental contaminants that enter the food supply. The most common pathogens associated with foodborne illnesses in the United States include Norovirus, Salmonella, Clostridium perfringens, and Campylobacter. Bacterial contamination of food can lead to a wide range of gastrointestinal diseases, which can originate from either infections or intoxications, typically caused by bacterial toxins in the food. Foodborne illnesses pose a significant public health challenge, with millions affected annually in the U.S. alone.
It is important to note that chemical contaminants, unlike pathogenic microorganisms, are often not eliminated by cooking or thermal processing. Long-term exposure to low levels of these chemicals may lead to chronic health issues such as cancer. Thus, addressing food safety includes managing both microbial and chemical risks associated with food consumption.