What is considered the primary source of foodborne illnesses?

Improper food handling practices are identified as the primary source of foodborne illnesses because they encompass a wide range of actions that can lead to contamination and growth of pathogens. This includes practices such as inadequate handwashing, incorrect cooking temperatures, cross-contamination between raw and cooked foods, and improper food storage. When food is not handled correctly throughout its preparation and serving, the risk of pathogens like bacteria, viruses, or parasites significantly increases, leading to illness.

While raw vegetables, undercooked meats, and food supply chain interruptions can also contribute to foodborne illnesses, they are often results of improper handling rather than primary sources themselves. For instance, raw vegetables can become contaminated during growing, harvesting, or distribution, but it is primarily the failure to wash or cook them properly that leads to illness. Similarly, undercooked meats are hazardous mainly because they were not cooked to a safe internal temperature, which is an improper handling technique. Food supply chain interruptions can affect availability and safety, but they do not inherently cause foodborne illnesses in the same direct manner as improper food handling practices do.