What is a foodborne illness?

A foodborne illness refers specifically to illnesses that arise from consuming food or beverages that have been contaminated with harmful pathogens, toxins, or chemicals. This definition encapsulates a wide range of illnesses that can occur due to bacteria, viruses, parasites, or chemical contaminants that are present in the food or drink. The emphasis on contamination is crucial because it highlights the potential dangers that improper food handling, storage, and preparation can pose to consumers.

The other options do not accurately encompass the definition of foodborne illness. Overcooking food, while it can affect the food's taste and texture, does not lead to contamination in a way that would cause illness. Food allergies are a different issue altogether, as they stem from specific reactions to certain ingredients rather than a result of contamination. Lastly, foodborne illnesses can occur in a variety of settings, not just restaurants, making the notion that they occur only in that context inaccurate. Therefore, the comprehensive nature of option A correctly identifies the essential characteristics of foodborne illnesses.