Final answer:
Raw chicken left out at room temperature poses a high risk for foodborne illness due to bacteria like Salmonella and Campylobacter, which multiply rapidly in the danger zone between 40 and 140 degrees F. Handwashing and preventing cross-contamination are crucial prevention measures.
Step-by-step explanation:
Leaving raw chicken breasts out at room temperature on a prep table poses a significant risk of foodborne illness. This is because bacteria that cause foodborne infections, such as Salmonella and Campylobacter jejuni, thrive in the 'danger zone' between 4 and 60 degrees C (40 and 140 degrees F). Raw poultry is a common carrier of these bacteria. When raw chicken is left out, failure of temperature control can allow these bacteria to multiply rapidly, increasing the risk of foodborne disease upon consumption.
Furthermore, there is the risk of cross-contamination, where bacteria from the raw chicken can contaminate other foods, surfaces, and utensils if not handled correctly. It's essential to keep raw chicken separate from ready-to-eat foods and to use separate utensils and cutting boards or thoroughly wash them after use. Also, it is important to wash hands before and after handling raw chicken to help prevent the spread of bacteria.
To prevent foodborne illnesses, raw chicken should be promptly refrigerated after purchase or preparation and cooked to an internal temperature of at least 74 degrees C (165 degrees F) before consumption.