What causes foodborne illnesses?

Foodborne illnesses are primarily caused by the consumption of contaminated food or beverages. This contamination often involves pathogens such as bacteria, viruses, or parasites, which can infiltrate food at various stages—from production and processing to preparation and serving.

Pathogens can arise from multiple sources, including improper handling by food workers, contamination from animals, poor sanitation practices, and inadequate cooking or storage methods. When individuals consume these contaminated foods or drinks, they can experience illness, ranging from mild gastrointestinal discomfort to severe health complications, depending on the type of pathogen and the individual’s health condition.

Other options relate to food safety but do not directly address the primary cause of foodborne illnesses. For example, overcooked food may not be safe due to the loss of nutrients or texture, but it does not necessarily introduce pathogens. Similarly, while inadequate refrigeration or keeping food warm can contribute to an environment where bacteria thrive, the root cause is still the contamination itself.