Food-borne illness only occurs when pathogens of faecal origin enter food products, which are then consumed by susceptible individuals.

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The statement claims that food-borne illness only occurs when pathogens of faecal origin enter food products, which are then eaten by susceptible individuals. This is an over-simplification that ignores other routes and hazards associated with food safety.

Option 1: True. If we were to treat this as true, we would be ignoring several real-world scenarios. For example, chemical hazards (like cleaning agents, pesticides, formaldehyde in certain processing steps, or heavy metals) can cause illness without involving any faecal-origin pathogens. Additionally, certain toxins produced by bacteria (for instance, Staphylococcus aureus enterotoxins) can form in food from handling or storage conditions and cause illness even though the initiating hazard is a toxin, not a living pathogen entering from faecal matter. Allergens can also trigger reactions through ingestion of foods containing the allergen, which is a different mechanism than an infectious pathogen. Therefore, the assertion is incomplete and not accurate.

Option 2: False. In reality, food-borne illness can result from a variety of hazards besides faecal-origin pathogens. These include:
- Toxins produced by bacteria that grow in food (e.g., pre-formed enterotoxins in improperly stored foods).
- Chemical contaminants (pesticide residues, cleaning chemical residues, or heavy metals).
- Allergens causing reactions or illnesses in sensitive individuals.
- Pathogens that are not primarily faecal in origin, or infections acquired through non-faecal routes, such as certain environmental microbes contaminating food.
Thus, illness can occur through multiple pathways, not only via faecal-origin pathogens entering food.

In summary, the claim is not correct because it overlooks non-faecal-origin hazards and other mechanisms by which food-borne illness can arise.

My LMS Subjects Non-assessed: Topic 2 concept check quiz

Food-borne illness only occurs when pathogens of faecal origin enter food products, which are then consumed by susceptible individuals.

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