Final answer:
The main cause of foodborne illnesses is food contamination due to improper handling, lack of hygiene, cross-contamination, and incorrect temperature control. The five major pathogens causing these illnesses are Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. Food safety practices at both the regulatory and individual level are crucial in prevention.
Step-by-step explanation:
The leading cause in the spread of foodborne illnesses, according to the CDC, is the contamination of food through improper handling, preparation, or storage. The main contributors to food contamination include poor hygiene, cross-contamination, and failure of temperature control. Notably, the top five germs that cause illnesses from food eaten in the United States are Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus (Staph).
Good food safety practices are essential to prevent foodborne diseases. These practices involve regular handwashing, avoiding cross-contamination, and maintaining the correct refrigerator temperature. Government agencies, like the Food and Drug Administration, work to ensure the food supply is safe, but individuals also have a critical role in preparing and storing food safely at home.