Foodborne illness can be a result of which of the following?

Foodborne illness can indeed result from poor hygiene practices. This includes failure to wash hands before handling food, improper food storage, and cross-contamination between raw and cooked foods. When food handlers do not maintain high standards of personal and kitchen hygiene, harmful pathogens can easily spread, leading to contamination and illness.

In contrast, recycled ingredients are not inherently linked to foodborne illnesses unless they are mishandled or stored improperly. High-fat recipes do not pose a direct risk of foodborne illness, as the fat content alone does not relate to microbial contamination. Overcooked meals can eliminate harmful bacteria, thus reducing the risk of foodborne illnesses, and are not considered a contributing factor to these types of illnesses. Therefore, the connection between hygiene practices and the prevention of foodborne illnesses is crucial for ensuring food safety.