Certified Professional Food Manager (CPFM) Practice Test

When food containing harmful microorganisms is consumed, it can lead to a foodborne infection. This type of infection occurs when pathogens such as bacteria or viruses enter the gastrointestinal tract and begin to multiply. The body's immune response then kicks in to try to fight off the invading organisms, which can lead to various symptoms like abdominal pain, diarrhea, vomiting, and fever.

Foodborne infections typically result from consuming food that has been contaminated either during production, processing, or preparation. Common pathogens responsible for these infections include Salmonella, Listeria, and E. coli. It is crucial for food safety protocols to be in place to prevent contamination and ensure that food is cooked and stored at safe temperatures to minimize the risk of infection.

The other options relate to different aspects of foodborne illnesses. Foodborne intoxication occurs when toxins produced by microorganisms are ingested without the live bacteria present. Foodborne toxin-mediated infection involves consuming food that contains live bacteria that produce toxins once inside the host. Allergens refer to substances that can cause allergic reactions but are not related to microorganisms. Therefore, foodborne infection accurately describes the situation of consuming food with harmful microorganisms.