What is a common cause of foodborne illness?

A common cause of foodborne illness is contamination during handling. This occurs when food comes into contact with harmful bacteria, viruses, or other pathogens through improper practices, such as inadequate handwashing, the use of contaminated utensils, or cross-contamination between raw and cooked foods. These pathogens can multiply quickly in food, especially if it is not prepared or stored correctly. Understanding safe food handling practices is crucial in preventing foodborne illnesses, which can have serious health implications.

While improper seasoning and overcooking can affect the taste and texture of food, they do not directly lead to foodborne illnesses. Serving food at room temperature may increase the risk of bacterial growth, but it is the contamination during handling that is the primary cause of such illnesses.