Foodborne illness also foodborne disease and colloquially referred to as food poisoning  is any illness resulting from the spoilage of contaminated food , pathogenic bacteria , viruses , or parasites that contaminate food,  as well as prions the agents of "mad cow disease" , and toxins such as aflatoxins in peanuts, poisonous mushrooms , and various species of beans that have not been boiled for at least 10 minutes. Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made. For contaminants requiring an incubation period , symptoms may not manifest for hours to days, depending on the cause and on quantity of consumption. Longer incubation periods tend to cause sufferers to not associate the symptoms with the item consumed, so they may misattribute the symptoms to gastroenteritis , for example.
U.S. Food and Drug Administration
E. coli and Foodborne Illness | FDA
Raw milk can contain a variety of disease-causing pathogens, as demonstrated by numerous scientific studies. These studies, along with numerous foodborne outbreaks, clearly demonstrate the risk associated with drinking raw milk. Pasteurization effectively kills raw milk pathogens without any significant impact on milk nutritional quality. In this document, the FDA provides a close examination of the myths associated with drinking raw milk.
Foodborne Disease Outbreaks in the United States, 1973-1987: Pathogens, Vehicles, and Trends
Food may be accidentally or deliberately contaminated by microbiological , chemical or physical hazards. In contrast to microbiologically caused foodborne illness, the link between exposure and effect of chemical hazards in foods is usually complicated by cumulative low doses and the delay between exposure and the onset of symptoms. Chemical hazards include environmental contaminants, food ingredients such as iodine , heavy metals, mycotoxins , natural toxins, improper storage, processing contaminants, and veterinary medicines.