What is a common cause of foodborne illness?

Poor personal hygiene is a well-documented and significant cause of foodborne illness. When food handlers do not practice proper hygiene, they may transfer harmful pathogens to the food they prepare or serve. For instance, if someone handling food does not wash their hands after using the restroom or fails to maintain cleanliness while cooking, bacteria and viruses can easily contaminate the food. This contamination can lead to serious health issues when consumed.

While overcooking food, eating foods at room temperature, and storing food without lids can contribute to certain food safety risks, they are not as common or prevalent as issues stemming from poor personal hygiene. Overcooking may kill some bacteria but does not address cross-contamination introduced through unhygienic practices. Eating food at room temperature can increase the risk of growth for certain pathogens but does not relate directly to personal handling practices as intimately as hygiene does. Storing food without lids can expose food to contaminants but again, the direct link to hygiene practices makes poor personal hygiene a more ubiquitous cause of foodborne illnesses.