What are the four main causes of food-borne illness?

The four main causes of food-borne illness encompass chemical, physical, allergens, and microbial contamination. Focusing on these categories helps to understand the various ways food can become unsafe for consumption.

Chemical causes refer to harmful substances that can contaminate food, such as pesticides, cleaning agents, or naturally occurring toxins in some foods. Monitoring and managing the chemical composition of food are vital to ensure safety.

Physical causes involve foreign objects that may accidentally enter food, such as hair, glass, or metal fragments. While they may not always lead to illness, they can cause injury and dissatisfaction with the food product.

Allergens are significant, particularly for individuals with specific sensitivities or allergic reactions to certain foods like nuts, dairy, or gluten. Proper labeling and management of allergenic substances are crucial in preventing severe health outcomes for affected individuals.

Microbial contamination includes bacteria, viruses, and parasites that can multiply in food and cause illness, which is one of the most common causes of food-borne outbreaks. Understanding how to control microbial hazards through proper food handling, cooking, and storage is essential for food safety.

The other options do not fully capture the specific categories relevant to food-borne illness. For instance, although temperature is crucial for food safety, it does not