Foodborne illness is caused by the consumption of contaminated foods or beverages. There are many disease-causing microbes or pathogens that can contaminate our food; therefore, there are many different types of foodborne illnesses.

Most foodborne diseases are infections caused by a variety of bacteria, viruses, and parasites. However, other foodborne diseases are poisonings, which are caused by harmful toxins or chemicals that have contaminated food. Additionally, many foodborne pathogens may also be acquired through drinking water, from contact with animals or their environment, or through person-to-person spread.

Commonly recognized foodborne infections are:
Campylobacteriosis (Campylobacter), which is caused by bacteria named Campylobacter. These bacteria live in the intestines of healthy birds and it is most common in raw poultry meat.
Cryptosporidiosis (Cryptosporidium), which is caused by the protozoan parasite Cryptosporidium spp. It is passed in the stool of an infected person or animal. The parasite is protected by an outer shell that allows it to survive outside the body for long periods of time. It is also highly resistant to chlorine, making it a common cause of waterborne illness.
Cyclosporiasis (Cyclospora spp.), which is caused by the protozoan parasite Cyclospora cayetanensis. Individuals become infected with Cyclospora by consuming food or water that has been contaminated with feces that contain the parasite.
Escherichia coli (E. coli), which is a bacterial species that normally lives in the intestines of healthy people and animals. Most varieties of E. coli are harmless or cause relatively brief diarrhea. However, a few strains can cause severe abdominal cramps, bloody diarrhea, and vomiting.
Giardiasis (Giardia), which is caused by Giardia intestinalis. This is a one-celled, microscopic protozoan parasite that lives in the intestines of people and animals. Giardia is one of the most common causes of waterborne illness in humans.
Listeriosis (Listeria monocytogenes), which is a rare but serious infection caused by eating food contaminated with the bacterium Listeria monocytogenes, The disease primarily affects pregnant women and their newborns, older adults, and adults with a weaker immune system.
Norovirus infections (also known as Norwalk viruses, caliciviruses, and viral gastroenteritis) are members of a group of viruses called caliciviruses. This infection causes gastroenteritis, which is an inflammation of the stomach and the small and large intestines.
Salmonellosis (Salmonella), which is an infection that is caused by a bacteria called Salmonella. This bacteria lives in the intestinal tracts of animals, including birds, and is usually transmitted to humans by eating foods that are contaminated with animal feces.

Scombroid fish poisoning, which is a syndrome resembling an allergic reaction that happens after eating fish that is contaminated with high levels of histamine, The most common source is fish in the Scombridae family (tuna, mackerel, skipjack, and bonito). However, other fish, such as mahi mahi, bluefish, marlin, and escolar, can also cause scombroid fish poisoning.
Shigellosis (Shigella), which is an infectious disease caused by a group of bacteria called Shigella and is passed from one infected person to the next.
Toxoplasmosis (Toxoplasma gondii), which is an infection caused by a parasite called Toxoplasma gondii. This parasite is found everywhere in our environment, and many people carry it in their bodies but may not know since they have no symptoms.
Vibrio infection (Vibrio parahaemolyticus), which is a bacterium in the same family as those that cause cholera, lives in brackish saltwater and causes gastrointestinal illness in humans.
Yersiniosis (Yersinia species), which is caused by enteric bacteria of the genus Yersinia. This infection is most often acquired by eating contaminated food, especially raw or undercooked pork products.

The time between exposure to the pathogen and the onset of symptoms, also known as the incubation period, can range from a few hours to one week. Symptoms of foodborne illnesses might include diarrhea, vomiting, cramps, nausea, fever, joint or back aches, and fatigue.

How to prevent food poisoning
To prevent food poisoning, follow these four steps:
Clean: germs can survive in many places around the kitchen, including your hands, utensils, cutting boards, and countertops. So, wash your hands and work surfaces before, during, and after preparing food.
Separate: separate raw meat, chicken, and other poultry, seafood, and eggs from ready-to-eat foods. Additionally, use separate cutting boards and keep raw meat away from other foods in your shopping cart and refrigerator.
Cook: cook food to a safe internal temperature to kill harmful bacteria. You can use a food thermometer to check the internal temperature.
Chill: keep your refrigerator at 4 °C or below. In addition, refrigerate leftovers within 2 hours of cooking or within 1 hour if food is exposed to a temperature above 33 °C.

Sources:
https://www.health.state.mn.us/diseases/foodborne/basics.html
https://www.health.state.mn.us/diseases/campylobacteriosis/index.html
https://www.health.state.mn.us/diseases/cryptosporidiosis/basics.html
https://www.health.state.mn.us/diseases/cyclosporasis/index.html
https://www.health.state.mn.us/diseases/ecoli/index.html
https://www.health.state.mn.us/diseases/giardiasis/index.html
https://www.health.state.mn.us/diseases/listeriosis/index.html
https://www.health.state.mn.us/diseases/norovirus/basics.html
https://www.health.state.mn.us/diseases/salmonellosis/index.html
https://www.health.state.mn.us/diseases/scombroid/index.html
https://www.health.state.mn.us/diseases/toxoplasmosis/index.html
https://www.health.state.mn.us/diseases/vibrio/index.html
https://www.health.state.mn.us/diseases/yersiniosis/index.html
https://www.health.state.mn.us/diseases/yersiniosis/basics.html
https://www.cdc.gov/foodsafety/food-poisoning.html