What is the leading cause of foodborne illness?

The leading cause of foodborne illness is often linked to temperature abuse, which refers to food being held at unsafe temperatures that allow harmful bacteria to grow. When food is not stored, cooked, or reheated at the proper temperatures, it creates an ideal environment for pathogens that can lead to foodborne illnesses. This can occur during various stages of food handling, including cooking, cooling, and storage.

Understanding temperature abuse is crucial for food safety, as it highlights the importance of monitoring food temperatures throughout the entire food preparation process. By ensuring that food remains at safe temperatures, food handlers can significantly reduce the risk of foodborne illnesses. This makes recognition of temperature abuse a vital component of effective food safety practices, emphasizing the need for proper training and adherence to guidelines during food handling.