What is a common cause of foodborne illness according to research?

A common cause of foodborne illness includes several factors that can compromise food safety. One of the most significant contributors is poor personal hygiene. Food handlers who do not practice proper hygiene can transfer pathogens from their bodies to the food they prepare, making it unsafe for consumption.

Cross-contamination is another critical factor, which occurs when harmful microorganisms are transferred from one food or surface to another, often due to improper handling practices. For instance, using the same cutting board for raw meat and vegetables without thorough cleaning in between can lead to the spread of bacteria.

Time and temperature abuse is equally important, as many harmful bacteria thrive when food is not stored, prepared, or held at safe temperatures. Failing to keep foods hot enough to kill pathogens or allowing them to remain in the temperature danger zone for too long can result in the growth of these microorganisms.

Since each of these factors—poor personal hygiene, cross-contamination, and time and temperature abuse—plays a significant role in the occurrence of foodborne illness, recognizing that all of these causes together contribute to food safety issues highlights the importance of comprehensive food safety practices.