What is one primary cause of foodborne illness outbreaks?

Improper cooking or storage temperatures plays a crucial role in foodborne illness outbreaks because it allows harmful bacteria to thrive in food. Food must be cooked to the right internal temperatures to kill pathogens and ensure it is safe for consumption. Likewise, if food is stored at temperatures that are too high or too low, it can enter the "danger zone" (typically between 41°F and 135°F), where bacteria can multiply rapidly.

For example, undercooked meats might not reach a high enough temperature to eliminate pathogens such as Salmonella or E. coli, while food that is improperly cooled or held at unsafe temperatures can encourage growth of bacteria like Listeria. Ensuring that food is cooked and stored at safe temperatures is fundamental to preventing foodborne illnesses, which is why this option stands out as a primary cause.

Other factors, such as cross-contamination, poor employee hygiene, and inadequate food rotation, certainly contribute to food safety issues, but improper temperatures are a direct and primary trigger for the growth of pathogens that lead to outbreaks.