Illness caused by eating food or drink contaminated with harmful bacteria, viruses, parasites, toxins or chemicals.
In everyday use they mean the same thing. Foodborne illness is the broader technical term, while food poisoning is the common name most people use for getting sick after eating contaminated food.
Bacteria such as Campylobacter and Salmonella are among the most frequently reported, along with norovirus. Poor temperature control, cross-contamination and inadequate hand hygiene are the usual underlying failures.
It varies by organism. Some toxins cause symptoms within a few hours, while bacteria like Campylobacter or Listeria can take days or even weeks before illness develops.
Pregnant women, young children, older adults and people with weakened immune systems are more vulnerable and can suffer more severe outcomes. Businesses serving these groups must take extra care.
Control temperatures, cook and reheat food properly, avoid cross-contamination, keep everything clean and sanitised, and enforce good personal hygiene. Training staff and keeping records supports these controls.