What is one of the primary causes of foodborne illness?

One of the primary causes of foodborne illness is cross-contamination. This term refers to the transfer of harmful bacteria or pathogens from one food item or surface to another, often occurring when raw foods, such as meat or poultry, come into contact with ready-to-eat foods like fruits and vegetables. Cross-contamination can happen through shared utensils, cutting boards, or surfaces that haven't been properly sanitized.

Understanding cross-contamination is crucial in food safety practices because it can lead to a significant number of foodborne illnesses if pathogens are introduced to foods that are not cooked further. Ensuring that raw and cooked foods are kept separate, along with thoroughly cleaning utensils and surfaces, is essential to preventing contamination and protecting public health. The other options—overcooking, freezing, and using common utensils—while they may pose some risks, do not primarily lead to foodborne illness in the same way that improper contamination does.