The term for foodborne illnesses caused by improper food handling is food poisoning. This condition can result from bacteria, viruses, or parasites present in contaminated food or water, often related to poor hygiene practices during preparation, cooking, or storage. Symptoms can range from mild to severe, affecting digestive health and leading to complications in vulnerable populations like the elderly or immunocompromised individuals. Preventative measures, like proper cooking temperatures and hygiene, are essential in reducing the risk of foodborne illnesses.