Which factor significantly decreases the risk of foodborne illness?

Keeping raw and cooked foods separate is crucial in reducing the risk of foodborne illness because it helps prevent cross-contamination. Raw foods, especially meats, can harbor harmful bacteria such as Salmonella, E. coli, and Listeria. When these bacteria come into contact with cooked foods, they can transfer and multiply, potentially leading to foodborne illnesses upon consumption.

Maintaining separation through the use of distinct cutting boards, utensils, and storage methods ensures that the bacteria present on raw foods do not contaminate items that are ready to eat. This practice is a fundamental principle in food safety that significantly enhances cleanliness and safety in food handling.

In contrast, cooking food at low temperatures can lead to undercooked items that may still harbor harmful bacteria. Leaving food out for extended periods significantly increases the risk of bacterial growth, and using unclean utensils can introduce pathogens to food rather than keeping it safe. Therefore, practicing proper separation of raw and cooked foods is essential in mitigating the risk of foodborne illnesses.