Final answer:
Most foodborne illnesses in the food service industry are caused by biological contaminants, such as bacteria, viruses, and parasites.Biological contaminants are the most common cause of foodborne illness in the food service industry.
Step-by-step explanation:
Most cases of foodborne illness in the food service industry are caused by biological contaminants. Biological contaminants primarily refer to various microorganisms such as bacteria, viruses, and parasites, that can contaminate food. The top four germs that cause illnesses from food eaten in the United States are Norovirus, Salmonella, Clostridium perfringens, and Campylobacter. These pathogens can lead to foodborne diseases with symptoms like vomiting and diarrhea and can arise from improper handling, preparation, or storage of food, contributing to contamination.