The term that describes an illness transmitted through contaminated food is "Foodborne Illness." This term encompasses a variety of illnesses caused by the ingestion of food or beverages that have been contaminated by harmful bacteria, viruses, parasites, or chemical substances. Foodborne illnesses can arise from improperly cooked, stored, or handled food, reflecting a critical area of focus for food safety and hygiene in culinary practices.
Other terms presented have different meanings. While "gastroenteritis" refers specifically to an inflammation of the stomach and intestines, which can be caused by foodborne illnesses, it doesn't encompass all foodborne illness scenarios. "Pathogen infection" is a more general term referring to infections caused specifically by pathogens; these can occur through means other than food. "Contamination syndrome" is not a recognized term in food safety or culinary language, making it irrelevant in this context. Therefore, "Foodborne Illness" is the most accurate and widely accepted term for illnesses specifically resulting from contaminated food consumption.