What is a bacterial infection?

A bacterial infection is correctly defined as a condition caused by consuming food contaminated with living pathogenic bacteria. In the context of food safety, this means that when food is improperly handled, stored, or cooked, harmful bacteria can grow and proliferate. When these bacteria are ingested, they can invade the body and potentially lead to illness, manifesting as symptoms such as nausea, vomiting, diarrhea, and abdominal pain.

Living pathogenic bacteria, such as Salmonella, E. coli, or Listeria, are specific microorganisms known to cause foodborne illnesses. The key aspect here is the fact that the condition arises specifically from living organisms (bacteria) that can reproduce in the gut once consumed, leading to an infection. Awareness of proper food handling techniques is essential in preventing the occurrence of such infections, highlighting the critical importance of sanitation and safe food practices in kitchens and food establishments.

In contrast, food reactions to allergens, viral infections from spoiled food, and states of food poisoning from chemical contaminants do not involve living bacteria and represent different categories of food-related illnesses. Thus, option A provides the most accurate and specific definition of a bacterial infection in the context of food safety.