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When two or more cases of foodborne illness occur during a limited period of time with the same organism that are associated with either: 1  the same food service operation, such as a restaurant, or, 2  the same food product,
In addition, poisonous chemicals, or other harmful substances can cause foodborne diseases if they are present in food. 1  More than 250 different foodborne diseases have been described. 2  Most of these diseases are infections, caused by a variety of bacteria, viruses, and parasites that can be foodborne. The toxins produced by bacteria vary in their sensitivity to heat. 2  The staphylococcal toxin which causes vomiting is not inactivated even if it is boiled. 3  Fortunately, the potent toxin that causes botulism is completely inactivated by boiling.