What is one of the main causes of foodborne illness related to improper handling?

The main causes of foodborne illness related to improper handling encompass various factors, each posing significant risks to food safety. When considering the correct answer to the question, it is essential to recognize that all these aspects—not washing fruits and vegetables, improper cooking temperatures, and avoiding refrigeration—can independently lead to foodborne illness.

Not washing fruits and vegetables can introduce harmful pathogens that may reside on their surfaces. This practice is crucial for reducing the risk of contamination, as many of these microorganisms come from soil, water, and handling by humans.

Improper cooking temperature is another critical factor. Cooking food to the appropriate temperature is necessary to kill harmful bacteria, such as Salmonella or E. coli, that can cause serious illness. If food is undercooked, these pathogens may survive and lead to foodborne sickness.

Avoiding refrigeration is just as pivotal; it allows food to remain in the danger zone (between 41°F and 135°F), where bacteria can multiply rapidly. Proper refrigeration slows down this growth and helps keep food safe.

Since each of these areas contributes significantly to the risk of foodborne illness, recognizing them collectively as contributing factors provides a comprehensive understanding of food safety and the importance of proper food handling techniques. This collective view reinforces the need