For a foodborne illness to be considered an outbreak, how many people need to be affected?

A foodborne illness is classified as an outbreak when two or more people experience the same illness after consuming a common food or beverage. This definition helps to distinguish between isolated incidents and situations that may indicate a larger problem, such as contamination of a particular food product or restaurant.

Having at least two people affected allows health officials to investigate the source more effectively and take necessary steps to protect public health, such as recalling products or improving safety standards. Options that suggest a higher or lower number of cases do not align with this widely accepted definition of an outbreak. By requiring at least two victims, the definition captures scenarios where a dangerous pathogen has affected more than one individual, thereby reflecting a true outbreak situation.