Final answer:
Food from unapproved sources can lead to foodborne illness through contamination or cross-contamination. Common pathogens include Norovirus, Salmonella, Clostridium perfringens, and Campylobacter. Proper food handling and sourcing from approved suppliers are crucial for food safety.
Step-by-step explanation:
When it comes to food safety, an approved source refers to a supplier that meets regulatory standards for food hygiene and safety. Consuming food from unapproved or unpermitted sources can increase the risk of foodborne illnesses.
There are many ways food can become contaminated, and understanding these risks is key to prevention. Contamination can occur through various means, including but not limited to ingestion of contaminated rice, meat, raw vegetables such as lettuce, and raw sprouts. Additionally, foods handled by people, such as sliced meats and pastries, may become contaminated if proper hygiene is not practiced.
Cross-contamination plays a significant role in the spread of foodborne diseases. This type of contamination occurs when harmful microbes are transferred from one food product to another, usually during the cooking and preparation process. Using the same utensils, such as cutting boards and knives, without proper cleaning can facilitate the transfer of bacteria like Salmonella, present in raw poultry, to ready-to-eat foods.
It is also important to be aware of adulteration by foreign bodies, another potential cause of foodborne disease, as well as chemical contaminants such as agrochemicals and environmental contaminants. Cooking does not always remove these hazards, therefore, sourcing food from reputable suppliers and maintaining cleanliness during food handling are critical.
The most common pathogens associated with foodborne illnesses in the United States include Norovirus, Salmonella, Clostridium perfringens, and Campylobacter.