Which of the following can lead to foodborne illness?

The likelihood of foodborne illness increases significantly with improperly cooked or stored food. Cooking food to the correct temperatures is crucial for killing harmful bacteria and pathogens that can cause illness. For instance, undercooked meats may harbor dangerous microorganisms such as Salmonella or E. coli, while improper storage—such as keeping food at unsafe temperatures—can allow bacteria to multiply rapidly.

In contrast, simply consuming fruits and vegetables or eating at clean establishments does not inherently guarantee protection against foodborne illness, especially if those foods are contaminated or mishandled. Expired food also poses risks, as the date on packaging can indicate quality rather than safety, and food might still be unsafe to consume even if it is only slightly past the printed date. Therefore, the best way to minimize the risk of foodborne illnesses is to ensure that all food is cooked and stored properly.