What is the main cause of foodborne illnesses?

The main cause of foodborne illnesses is primarily attributed to bacteria, viruses, or parasites. These microorganisms are capable of contaminating food at any stage, from production to preparation, and can cause various illnesses when ingested.

Bacteria such as Salmonella, E. coli, and Listeria, as well as viruses like Norovirus and Hepatitis A, are commonly linked to foodborne outbreaks. Parasites, although less common, can also pose significant health risks. These pathogens multiply and thrive in certain conditions, often in improperly stored or handled food, leading to foodborne illnesses when consumed.

While other factors such as chemicals in food, temperature abuse, and improper cooking methods can contribute to food safety issues, they are more related to causing issues such as chemical contamination or facilitating the growth of bacteria rather than being the primary source of foodborne illnesses. The presence of harmful microorganisms remains the most significant risk in food safety, making awareness and management of these pathogens a crucial aspect of food handling and preparation in the industry.