Which of the following is not a common cause of foodborne illness?

The reason overcooking food is not considered a common cause of foodborne illness lies in the cooking process itself, which typically eliminates harmful pathogens present in raw foods. While overcooking can affect the texture and taste of food, it does not contribute to foodborne illness because the high temperatures kill bacteria and other microorganisms that cause illness.

In contrast, improper cooking temperatures can lead to foodborne illness if food is not cooked sufficiently to kill pathogens. Cross-contamination, where raw food comes into contact with cooked food or surfaces that have not been sanitized, can transfer harmful bacteria and lead to illness. Long-term storage without proper temperature control creates an environment where pathogens can multiply, increasing the risk of foodborne illness.