According to the CDC, what are the five most common risk factors for foodborne illness?

The identification of improper holding temperatures and inadequate cooking as the five most common risk factors for foodborne illness aligns closely with guidelines and research circulated by the CDC. These factors are critical because they create environments that facilitate the growth of harmful pathogens. When food is not held at safe temperatures, whether too hot or too cold, bacteria can multiply to dangerous levels, increasing the risk of illness when consumed.

Inadequate cooking is another significant risk factor because many pathogens are only neutralized when food is cooked to a safe internal temperature. Undercooked meats, for example, may harbor bacteria such as Salmonella or E. coli, which can lead to severe foodborne illnesses. Thus, ensuring proper cooking and maintaining correct holding temperatures are fundamental practices in food safety, making this choice the correct one.

The other options, while they may raise concerns in specific contexts, do not represent the primary risk factors identified by the CDC. Issues like expired ingredients or excessive seasoning do not directly contribute to the immediate conditions that foster foodborne pathogens, and low-quality sources or frozen storage are also not prevalent reasons cited by health organizations regarding food safety incidents. Thus, the focus on temperature control and thorough cooking directly addresses the core issues underlying foodborne illnesses.