What is the primary cause of foodborne illness?

The primary cause of foodborne illness is bacteria and viruses. These pathogens are responsible for the majority of foodborne illnesses and can contaminate food at various stages, from production to preparation. Bacteria such as Salmonella, E. coli, and Listeria, along with viruses like Norovirus and Hepatitis A, can proliferate under specific conditions, leading to outbreaks.

While contaminated water, improper cooking, and poor personal hygiene can contribute to the overall risk of foodborne illness, they often serve as facilitators or contributing factors rather than the root causes. Contaminated water can introduce pathogens into food, improper cooking may not kill harmful microorganisms, and poor personal hygiene can lead to the spread of bacteria and viruses. However, it is ultimately the presence of these harmful microorganisms that is the fundamental reason for most foodborne illnesses, making bacteria and viruses the primary concerns in food safety.