Final answer:
The top five germs causing foodborne illnesses in the U.S. are Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus. Contamination occurs mainly due to poor hygiene, cross-contamination, and improper temperature control. Preventive measures include handwashing, proper cooking, and correct storage temperatures.
Step-by-step explanation:
Top 5 Risk Factors of Foodborne Illness
The risk factors of foodborne illness are primarily associated with various pathogens that can contaminate food throughout the supply chain. Notably, the top five germs that cause illnesses from food consumed in the United States include Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus (Staph).
Food can become contaminated through a variety of ways, typically including improper handling, inadequate cooking, flawed preparation, or substandard storage. Moreover, specific groups such as pregnant women, young children, older adults, and individuals with weakened immune systems are more susceptible to these illnesses. Food safety practices such as regular handwashing, proper cooking, avoiding cross-contamination, and maintaining adequate food storage temperatures are essential to reduce the risk of foodborne diseases.
Three Main Ways Food Becomes Contaminated:
Food Safety Practices to Prevent Foodborne Disease:
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