What is the most common cause of foodborne illnesses?

The most common cause of foodborne illnesses is poor sanitation practices. This relates to the overall hygiene and cleanliness of food preparation areas, equipment, and the individuals handling the food. When proper sanitation measures are not followed, harmful bacteria, viruses, and other pathogens can contaminate food, leading to illness upon consumption. This can occur through improper handwashing, unclean surfaces, or inadequate cleaning of utensils and equipment.

Uncooked meats, while a significant risk factor for foodborne illnesses due to potential contamination with harmful pathogens, are not the primary cause when considering the broader context of food safety. It's essential to recognize that proper sanitation practices can mitigate these risks significantly, as even raw meats can be handled safely if appropriate hygiene protocols are in place.

Food expiration also plays a role in food safety, but it primarily concerns the quality and potential spoilage of food rather than being the leading cause of illness. Eating expired food might lead to consumption of spoiled products, but it is not as prevalent a cause of foodborne illnesses as the overall lack of sanitation.

Buying from local sources is often seen as a way to ensure freshness and support community producers. While it does come with its own set of considerations regarding food safety, it is not inherently linked to foodborne illness