What does foodborne intoxication primarily result from?

Foodborne intoxication primarily results from the ingestion of toxins produced by microorganisms. In this case, the term "intoxication" specifically refers to the harmful effects of these toxins after they have been consumed. Unlike foodborne infection, which involves the ingestion of pathogens that then grow and multiply within the body, foodborne intoxication occurs when a person consumes foods that already contain toxins, which can come from bacteria, molds, or other microorganisms.

For example, certain bacteria such as Staphylococcus aureus or Clostridium botulinum can produce toxins that remain harmful even if the bacteria themselves are no longer alive. This highlights the importance of proper food handling and preparation to prevent not just the growth of bacteria, but also the potential for toxin contamination in food products.