What is a common risk factor that causes foodborne illnesses according to the CDC?

Failing to cook food adequately is a significant risk factor for foodborne illnesses as it does not eliminate harmful pathogens such as bacteria, viruses, or parasites that can be present in raw or undercooked food. Proper cooking is essential because it ensures that food reaches the necessary internal temperatures that are effective in killing microorganisms that can cause illness.

Undercooked meats, poultry, eggs, and seafood are particularly susceptible to harboring these harmful agents. The Centers for Disease Control and Prevention (CDC) emphasizes the importance of cooking food to safe temperatures to prevent foodborne diseases. This critical aspect of food safety helps to protect consumers from a range of foodborne pathogens, ensuring that meals are safe to eat.

In contrast, cooking food twice does not inherently pose a risk; it depends on handling and reheating methods. Storing food in the refrigerator is crucial for slowing down microbial growth. Sharpening knives, while important for food preparation, does not directly influence food safety regarding the risk of foodborne illnesses.