What is a common source of foodborne illness?

Raw meat and poultry are common sources of foodborne illness because they can harbor harmful bacteria, viruses, or parasites that can cause illness if ingested. These pathogens, such as Salmonella, E. coli, and Campylobacter, are often present in the intestines of these animals and can contaminate the meat during processing. If raw meat or poultry is not handled and cooked properly, it can lead to cross-contamination with other foods or surfaces, increasing the risk of foodborne illness for anyone who consumes undercooked or improperly prepared products.

In contrast, cooked vegetables, pasteurized dairy products, and frozen fruit are generally much safer when it comes to foodborne illness when handled and stored correctly. Cooking vegetables reduces the risk of pathogens, pasteurization kills harmful bacteria in dairy, and freezing fruit minimizes the growth of bacteria, making these options less likely to cause foodborne illnesses.