What is one of the most common risk factors that cause foodborne illness?

Failing to cook food adequately is a critical risk factor that can lead to foodborne illness. Proper cooking is essential because it raises the internal temperature of food to levels that can effectively kill harmful microorganisms such as bacteria, viruses, and parasites that may be present. Many pathogens that cause foodborne illnesses thrive in foods that are undercooked, particularly meats, poultry, eggs, and seafood.

When food is not cooked to the recommended temperatures, these pathogens can survive and multiply, increasing the risk of illness when the food is consumed. For example, ground meats need to reach an internal temperature of 160°F (71°C) to ensure that any harmful bacteria are eliminated, while poultry should be cooked to at least 165°F (74°C).

Additionally, improper cooling or reheating of food can also contribute to inadequate cooking, allowing harmful bacteria to grow. Therefore, ensuring that food is cooked thoroughly represents a fundamental step in food safety to mitigate the risk of foodborne illness, making it a primary focus in food handling practices.