Final answer:
It is true that raw seafood safety cannot be guaranteed and cooking is necessary to reduce foodborne illness risk. Bacteria such as Salmonella and E. coli can cause illness which can be prevented by proper cooking to reach sufficient internal temperatures.
Step-by-step explanation:
The statement that the safety of raw seafood cannot be guaranteed and it should always be cooked to reduce the risk of foodborne illness is True. Cooking food to appropriate temperatures can indeed reduce the risk of foodborne illnesses caused by bacteria such as Salmonella, Campylobacter jejuni, E. coli, Vibrio, and Listeria. These bacteria can be found in a variety of foods, including raw and undercooked meats, dairy products, and seafood, and are capable of causing serious illnesses. Therefore, proper cooking, as well as freezing seafood, is recommended since it helps kill worms and larvae that can cause infection in humans. The risk reduction is further supported by good food safety practices which include regular handwashing, using separate utensils for raw and cooked foods to avoid cross-contamination and making sure that food reaches an internal temperature of at least 74 degrees C (165 degrees F).