What is the primary cause of foodborne illnesses?

The primary cause of foodborne illnesses is consuming contaminated foods. Contamination can occur in several ways, including bacteria, viruses, parasites, or chemical substances that can enter food at any point of the food supply chain, from production to service. When food is contaminated, even a small quantity can lead to illness once ingested.

While consuming undercooked foods can increase the risk of exposure to pathogens, the core issue lies in the contamination of those foods, whether they are undercooked or properly cooked. Improperly stored foods can also lead to contamination and spoilage, but the root cause of foodborne illnesses is the presence of harmful agents in the food itself. Poor personal hygiene is important in preventing contamination but is considered a contributing factor rather than the primary cause. Thus, focusing on food contamination provides a comprehensive understanding of how foodborne illnesses arise and emphasizes the importance of food safety practices throughout the handling process.