What is the main cause of foodborne illness?

The primary cause of foodborne illness is improper food handling practices. This encompasses a wide range of issues, including inadequate cooking temperatures, inadequate cooling and storage, cross-contamination between raw and cooked foods, and poor personal hygiene among food handlers. When these practices are not followed, pathogens such as bacteria, viruses, and parasites can thrive and contaminate food, leading to illness when consumed.

While undercooked food and consuming expired food can certainly contribute to foodborne illnesses, they are often symptoms of improper food handling practices. For example, undercooking may result from insufficiently training kitchen staff on cooking temperatures, while expired food may not be removed due to poor inventory management practices. Food allergies, while serious and potentially life-threatening, are not classified as foodborne illnesses; they arise from a person’s immune response to specific proteins in food rather than from pathogens. Thus, focusing on improper food handling practices helps address the root cause of most foodborne illness outbreaks.