What is the main cause of foodborne diseases?

The main cause of foodborne diseases is pathogens such as bacteria, viruses, and parasites. These microorganisms can contaminate food during any stage of the food production process—from growing and harvesting to processing and cooking. When consumed, they can lead to infections or intoxications that result in illness. Bacteria like Salmonella and E. coli, viruses such as Norovirus, and parasites including Giardia are well-documented examples of pathogens that contribute to foodborne illnesses.

While the other options refer to important factors associated with food safety, they do not represent the primary cause of foodborne diseases. Chemicals and toxins can lead to food poisoning, yet they are less common than illnesses caused by pathogens. Improper cooking techniques can certainly contribute to the presence of harmful microorganisms in food, but they are not causes in themselves. Similarly, contaminated water sources can introduce pathogens, but again, they are a part of the broader category concerning pathogen transmission rather than the main cause of foodborne diseases.