Which is a common cause of foodborne illness?

Cross-contamination is a common cause of foodborne illness because it occurs when harmful microorganisms from one food item are transferred to another food item, typically through improper handling or use of utensils. This transfer can happen in various ways, such as using the same cutting board for raw meat and vegetables without proper cleaning in between or not washing hands after handling raw foods. When food is contaminated in this manner, it can lead to the spread of bacteria, viruses, or parasites that cause illness when consumed.

On the other hand, proper food storage, cooking food at the right temperature, and using separate utensils are all preventive measures that help mitigate the risk of foodborne illness. These practices ensure that food is kept at safe temperatures, thoroughly cooked to kill pathogens, and kept isolated from sources of contamination. The emphasis on cross-contamination highlights the importance of maintaining cleanliness and avoiding the mixing of raw and cooked foods or ready-to-eat foods, thereby protecting public health.