Which foodborne illness is often linked to seafood?

The foodborne illness most often linked to seafood is indeed foodborne intoxication. This occurs when a person consumes a toxin that has been produced by certain pathogens found in seafood, rather than the pathogen itself. Common examples include certain types of shellfish that can accumulate toxins from harmful algae.

When these toxins are ingested, they can cause immediate illness, often with symptoms such as nausea, vomiting, and neurological effects. This distinction is important because foodborne intoxication can occur without the presence of live pathogens since the harmful effects are the result of the toxins themselves.

The other options describe different types of foodborne illnesses or reactions. Foodborne infections involve illnesses caused by the ingestion of pathogens that then grow and multiply in the human body. Toxin-mediated infections encompass situations where a person eats food containing the pathogen and the toxins are produced after consumption, leading to illness. Gastrointestinal illness is a broad term that can refer to any digestive tract illness, not specifically tied to seafood or the toxins it may contain.