What is a common source of foodborne illness in food safety?

Undercooked or raw meats are a common source of foodborne illness primarily because they can harbor harmful bacteria and pathogens such as Salmonella, E. coli, and Listeria. These pathogens thrive in animal products, and when meats are not cooked to proper temperatures, the harmful bacteria may not be killed, posing a significant risk to health.

Inadequate cooking can also lead to cross-contamination in the kitchen, where harmful microorganisms from the raw meat can spread to other foods, surfaces, or utensils if proper hygiene practices are not followed. This risk highlights the importance of cooking meat thoroughly, using a meat thermometer to ensure that the internal temperature reaches a safe level, and practicing good food safety habits when handling and preparing raw meats. This understanding is essential for reducing the incidence of foodborne illnesses associated with undercooked or raw meat consumption.