What is one of the most common causes of foodborne illnesses?

Improper cooking temperatures are indeed a significant factor contributing to foodborne illnesses. When food is not cooked to the appropriate temperature, harmful pathogens such as bacteria, viruses, and parasites can survive and multiply. Each type of food has a specific temperature range that must be achieved to ensure safety; for instance, poultry needs to be cooked to an internal temperature of 165°F to kill any harmful microorganisms. Failure to reach these temperatures allows pathogens to remain viable, leading to potential food poisoning when the food is consumed.

Other choices, while they can also contribute to foodborne illnesses, do not directly address the critical role of cooking temperatures in eliminating harmful agents. Poor hygiene practices, for example, can lead to contamination of food, but if food is cooked properly afterward, it can still be deemed safe. Cross-contamination is another factor that can spread pathogens, but again, proper cooking can mitigate these risks. Using outdated ingredients may compromise quality but does not inherently lead to foodborne illness if proper safety practices are followed. Therefore, the emphasis on cooking temperatures highlights a foundational aspect of food safety that is paramount in preventing foodborne illnesses.