Which factor contributes most to foodborne illness?

The factor that contributes most to foodborne illness is improper cooking temperatures. Cooking food to the appropriate internal temperatures is crucial in eliminating harmful pathogens that cause foodborne illnesses. If food is not cooked thoroughly, it may not reach the temperatures necessary to kill bacteria, viruses, and parasites that can lead to illness. Each type of food has specific temperature guidelines to ensure safety, and failing to adhere to these can lead to serious health risks.

While cold storage of food, using clean utensils, and proper handwashing are essential practices in food safety, they primarily focus on preventing contamination and maintaining the safety of food rather than ensuring that it is cooked to a safe temperature. Improper cooking directly allows harmful microorganisms to survive, making it the most significant factor in contributing to foodborne illness.