What is a common cause of foodborne illness?

Cross-contamination is recognized as a prevalent cause of foodborne illness because it involves the transfer of harmful pathogens from one surface or food item to another. This process can occur through direct contact, such as using the same cutting board for raw meat and vegetables without proper cleaning in between, or through utensils and hands that have not been sanitized.

When raw foods, particularly meats, come into contact with ready-to-eat foods, they can contaminate the latter with bacteria like Salmonella or E. coli, which can lead to illness. The risk of cross-contamination highlights the importance of proper food handling practices in a kitchen to ensure that surfaces, utensils, and hands are kept clean to safeguard against such harmful transfers.

While undercooked food, improper storage, and poor personal hygiene also significantly contribute to foodborne illness, the specific focus on cross-contamination emphasizes the critical nature of maintaining hygiene and separation in food preparation processes.