Foodborne intoxication occurs when a person eats food containing which of the following?

Foodborne intoxication occurs specifically when a person consumes food that contains toxins produced by pathogens. This is different from foodborne infection, where illness results from the ingestion of pathogens themselves that subsequently grow and cause disease in the body.

Pathogens, such as bacteria, viruses, or parasites, can be involved in both foodborne intoxication and infection. In the case of intoxication, however, it's the toxins—often produced during the growth of the pathogens—that lead to illness. These toxins can be present in food even if the pathogens that produced them are no longer alive, which means that cooking or handling the food may not eliminate the risk of illness.

The other options represent different food safety-related issues but do not adequately define the specific mechanism of foodborne intoxication. Foreign materials refer to physical contaminants that can cause harm but are not related to intoxication. Unsanitary food pertains to a lack of cleanliness that can lead to various types of foodborne illnesses, but again, it doesn't specifically relate to the presence of toxins. Understanding the distinction between these concepts is essential for food safety training and ensuring the health and safety of food served in any establishment.