Which of the following is a common cause of foodborne illnesses?

Foodborne illnesses can arise from various factors, and each of the listed causes contributes to this public health concern. The correct answer encompasses all potential issues associated with food safety practices.

Contaminated water is a key source of pathogens that can lead to foodborne illness. If water used in food preparation, washing, or cooking is contaminated, it can introduce harmful bacteria, viruses, or parasites into food.

Improper cooking temperatures are critical since cooking food to the appropriate temperature kills harmful microorganisms. Undercooked foods, particularly meats, can harbor bacteria like Salmonella or E. coli, which can cause serious illness.

Using the same utensils for raw and cooked foods can transfer harmful pathogens from raw products, such as meats and eggs, to foods that are ready to eat. This practice can create a significant risk for cross-contamination.

By understanding that all these factors contribute to foodborne illnesses, one can see why the answer reflects a comprehensive view of food safety. Practicing proper food handling techniques, maintaining hygiene, and cooking foods to safe temperatures are essential steps in preventing foodborne diseases.