Classifying foodborne events: Which listed condition is a food infection (requiring ingestion of viable organisms that then multiply in the host)?

Introduction / Context:
Foodborne diseases are broadly divided into infections (organisms grow in the host) and intoxications (preformed toxins ingested). Distinguishing them guides outbreak investigation and prevention.

Given Data / Assumptions:

• Botulism and staphylococcal events are known intoxications.
• Salmonellosis typically involves invasion and inflammation.

Concept / Approach:
Food infection requires viable pathogens surviving gastric barriers, colonizing, and eliciting disease in the intestine or beyond. Salmonella meets these criteria in typical non-typhoidal salmonellosis.

Step-by-Step Solution:
List each condition by mechanism: Salmonella = infection; botulism/staph = intoxication.Select the infection: Salmonellosis.

Verification / Alternative check:
Incubation periods differ: infections often take longer than intoxications, supporting mechanistic classification.

Why Other Options Are Wrong:

• Botulism: neurotoxin preformed in food.
• Staphylococcal intoxication: preformed enterotoxin in food.
• None: incorrect because one is clearly an infection.

Common Pitfalls:
Equating vomiting-dominant symptoms with intoxication in all cases; some infections also cause vomiting but mechanisms differ.

Final Answer:
Salmonellosis