Certified Professional Food Manager (CPFM) 2025 – 400 Free Practice Questions to Pass the Exam

Foodborne infections manifest primarily through the multiplication of microorganisms in the intestines. When a person ingests food that contains harmful pathogens—such as bacteria, viruses, or parasites—these microorganisms begin to grow and reproduce within the gut. This process can lead to various gastrointestinal symptoms, but the onset is often delayed compared to foodborne intoxications.

In contrast to foodborne illnesses that result from preformed toxins (as indicated in the absorption of toxins from food), infections require the pathogens to multiply within the host before symptoms appear. This multiplication can trigger an immune response, causing inflammation and gastrointestinal disturbance, leading to symptoms like diarrhea, cramping, and vomiting.

Immediate symptoms, as suggested in another choice, are typically associated with foodborne intoxications rather than infections, where the presence of a toxin leads to a quicker onset of symptoms. Allergic reactions also involve the immune system but are specific to certain food proteins rather than due to microbial activity. Thus, the correct understanding of foodborne infections is rooted in the growth and multiplication of microorganisms in the intestines.