Question

What are 5 most common risk factors responsible for foodborne illness?

Answer 1

The five most common risk factors responsible for foodborne illnesses are poor hygiene, cross-contamination, failure of temperature control, contaminated water and raw ingredients, and poor food storage.

Step-by-step explanation:

The top five most common risk factors responsible for foodborne illnesses are:

1. Poor hygiene: This includes not washing hands properly, not cleaning utensils and work surfaces, and using dirty or contaminated water.
2. Cross-contamination: This occurs when bacteria from raw foods, particularly meat, poultry, and their juices, come into contact with ready-to-eat foods, such as salads and fruits.
3. Failure of temperature control: When food is not stored, cooked, or reheated at the correct temperatures, it provides an ideal environment for bacteria to grow and multiply.
4. Contaminated water and raw ingredients: If water used for cooking or preparing food is contaminated with harmful bacteria, it can lead to foodborne illnesses. Similarly, consuming raw or undercooked ingredients, such as eggs, meat, or seafood, can also increase the risk.
5. Poor food storage: When food is not stored properly, such as leaving it exposed to room temperature for extended periods or not refrigerating perishable items, it can promote bacterial growth and cause foodborne illnesses.