Bacteria that cause foodborne intoxications produce what potentially harmful substances?

Bacteria that cause foodborne intoxications are known for producing potentially poisonous substances, commonly referred to as toxins. These toxins can be ingested through contaminated food and can lead to illness even if the bacteria themselves are no longer present. Examples include toxins produced by Staphylococcus aureus and Clostridium botulinum, which can cause severe foodborne illnesses.

The production of these toxins is what distinguishes intoxications from infections, where the bacteria must multiply in the gastrointestinal tract to produce illness. Understanding this concept is crucial, as it emphasizes the importance of proper food handling and storage to prevent the growth of these bacteria and the subsequent production of harmful toxins, which can result in severe health risks for consumers.