Certified Professional Food Manager (CPFM) Practice Test 2026 - Free CPFM Practice Questions and Study Guide

The correct answer is that foodborne infection is the type of microbiological hazard that causes illness through the consumption of contaminated food. Foodborne infections occur when pathogens, such as bacteria, viruses, or parasites, are ingested through food. Once these microorganisms enter the digestive system, they can multiply and produce toxins or directly invade tissues, leading to illness in the consumer.

Foodborne infections highlight the importance of proper food handling, cooking, and storage practices to prevent contamination. Understanding this type of hazard is crucial for food safety management, as it emphasizes the need for critical control points in food preparation to reduce the risk of pathogens being present in food items.

The other options do not specifically represent microbiological hazards that result in illness from food. Foodborne allergens refer to substances that can trigger allergic reactions in susceptible individuals but are not caused by pathogens. Foodborne diseases is a broader term that encompasses various illnesses, including those from infections, but does not clearly define the mechanism of illness. Food contamination refers to the presence of harmful substances in food, which can lead to illness but is a more general term that does not specifically point to the infective nature of pathogens involved in foodborne infections.