What are three main causes of food borne illnesses?

The identification of poor personal hygiene, cross-contamination, and time and temperature abuse as the main causes of foodborne illnesses is grounded in established food safety practices.

Poor personal hygiene encompasses actions such as inadequate handwashing by food handlers, which can lead to the transfer of pathogens from hands to food. This is critical since many foodborne illnesses are linked to bacteria and viruses that can easily spread from person to person or via contaminated surfaces.

Cross-contamination occurs when raw foods, such as meats, come into contact with ready-to-eat foods, creating an opportunity for harmful microorganisms to spread. This can happen through shared utensils, cutting boards, or even insufficient cleaning of surfaces.

Time and temperature abuse refers to the improper storage or cooking of food that allows pathogens to multiply. Food must be kept at safe temperatures during preparation, storage, and serving to inhibit the growth of bacteria. For example, perishable items that are left out at room temperature for too long can become breeding grounds for harmful organisms.

These three factors are widely recognized as critical points in food safety management and are emphasized in food safety training programs to significantly reduce the risk of foodborne illnesses.