Final answer:
The most crucial measure to prevent Shigella spp. from causing foodborne illness is proper handwashing, followed by cooking food to at least 74°C (165°F), avoiding cross-contamination, and maintaining a clean kitchen environment.
Step-by-step explanation:
The most important measure for preventing Shigella spp. from causing a foodborne illness is regular and proper handwashing. This basic hygiene practice is essential in preventing the spread of foodborne pathogens. Proper handwashing involves using soap and warm water, scrubbing all parts of the hands for at least 20 seconds, and rinsing thoroughly. This should be done before and after handling or preparing food, after using the bathroom, after touching animals, and before eating.
Alongside handwashing, ensuring that food reaches an internal temperature that is sufficient to kill harmful bacteria is critical. Cooking food to at least 74°C (165°F) can effectively eliminate Shigella and other bacteria. Therefore, using a cooking thermometer is a reliable way to ensure food safety.
Furthermore, preventing cross-contamination between raw and cooked foods, proper food storage, and cleaning of kitchen surfaces are also key components of maintaining food safety at home.