What is the primary cause of foodborne illnesses?

The primary cause of foodborne illnesses is pathogens such as bacteria, viruses, and parasites. These microorganisms can contaminate food at any stage, from production to preparation, and they can multiply rapidly if food is not handled correctly. Common pathogens, such as Salmonella, E. coli, and norovirus, are significant contributors to outbreaks of foodborne illnesses.

Understanding that pathogens are the main culprits emphasizes the importance of safe food handling practices, including proper cooking, storage, and hygiene measures. While other factors like improper cooking methods, contaminated packaging, and lack of expiration dates can contribute to food safety issues, they are generally secondary to the direct impact that pathogens have on human health. By focusing on minimizing pathogen contamination, food managers can effectively reduce the risk of foodborne illnesses in their establishments.