What is a major cause of foodborne illnesses?

Improper cooking temperatures are a significant cause of foodborne illnesses because cooking food at inadequate temperatures can fail to kill harmful pathogens, such as bacteria, viruses, and parasites that may be present in raw or undercooked food. Each type of pathogen has a specific temperature range in which it can thrive, and cooking food to safe temperatures is crucial to ensuring it is free from these germs. For example, poultry should reach an internal temperature of 165°F to effectively eliminate harmful bacteria like Salmonella and Campylobacter.

The other options do not play a direct role in causing foodborne illnesses. While excessive seasoning might affect the taste and presentation of food, it does not contribute to food safety concerns. Fresh produce, when properly washed and handled, is an important part of a healthy diet and can contribute to foodborne illness if contaminated but is not inherently dangerous. Fast food consumption is less about the food itself and more about preparation methods, which can vary widely, making improper cooking temperatures a primary concern.