Foodborne illnesses are infections or irritations of the gastrointestinal tract caused by consuming contaminated food or beverages. Common sources of contamination include bacteria, viruses, parasites, and chemical substances. Symptoms often include nausea, vomiting, diarrhea, and abdominal pain, which can vary in severity. Preventing foodborne illnesses involves proper food handling practices, such as washing hands, cooking food to safe temperatures, and avoiding cross-contamination. Centers for Disease Control and Prevention (CDC) provides guidelines to help individuals and businesses reduce the risk of these illnesses and ensure food safety.