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A foodborne illness or food poisoning is any illness resulting from the consumption of food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation, or food storage. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety.

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Some common diseases are occasionally transmitted to food through the water vector. These include infections caused by Shigella, Hepatitis A, and the parasites Giardia lamblia and Cryptosporidium parvum. Contact between food and pests, especially flies, rodents and cockroaches, are other food contamination vectors.

Foodborne illness can also be caused by the presence of pesticides or medicines in food, or by unintentionally consuming naturally toxic substances like poisonous mushrooms or reef fish.

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