What describes foodborne intoxication?

Foodborne intoxication refers specifically to illnesses that arise from consuming food that contains toxins produced by bacteria or other pathogens, or from ingesting harmful chemicals. In this context, option B is the correct choice because it accurately defines the condition as being caused by food that contains either a natural toxin or a chemical hazard, leading to illness. These toxins can produce symptoms without the presence of live pathogens in the food, as they may already be present or produced during the food's preparation process.

In contrast, the other options focus on different types of foodborne illnesses. Consuming live pathogens typically leads to foodborne infections, where the pathogens invade the body and reproduce. Spoiled food can certainly cause illness but does not specifically refer to the presence of toxins. Lastly, undercooked meat is a common cause of infections associated with pathogens such as Salmonella or E. coli, rather than intoxications which occur due to toxins. Thus, option B stands out as the most accurate description of foodborne intoxication.