Which practice is a main cause of food poisoning?

Which practice is a main cause of food poisoning?

• A. using approved suppliers
• B. cooking foods to high temperatures
• C. cross-contamination between raw and ready-to-eat foods
• D. frequent hand washing

Answer: (C)

Cross-contamination between raw and ready-to-eat foods is the main way food poisoning spreads because bacteria from raw foods can be transferred to foods that won’t be cooked again. For example, using the same knife, chopping board, or hands on both raw poultry and salad without proper cleaning can move pathogens like Salmonella or E. coli onto foods that are eaten without further cooking, allowing illness to occur. Cooking foods to high temperatures does kill many bacteria, and using approved suppliers reduces the chance of contaminated ingredients, while frequent hand washing helps prevent transfer. But the primary risk that leads to illness in these scenarios is the transfer of pathogens from raw items to ready-to-eat items through contact with contaminated surfaces or tools.

Cross-contamination between raw and ready-to-eat foods is the main way food poisoning spreads because bacteria from raw foods can be transferred to foods that won’t be cooked again. For example, using the same knife, chopping board, or hands on both raw poultry and salad without proper cleaning can move pathogens like Salmonella or E. coli onto foods that are eaten without further cooking, allowing illness to occur. Cooking foods to high temperatures does kill many bacteria, and using approved suppliers reduces the chance of contaminated ingredients, while frequent hand washing helps prevent transfer. But the primary risk that leads to illness in these scenarios is the transfer of pathogens from raw items to ready-to-eat items through contact with contaminated surfaces or tools.