What are common sources of pathogens in food?

Choosing poorly handled or cooked food as the correct answer highlights a critical aspect of food safety. Pathogens, which include bacteria, viruses, and parasites that can cause foodborne illnesses, are often introduced or proliferate through improper food handling practices or inadequate cooking temperatures. For instance, if food is not cooked to the right temperature, harmful pathogens may survive and lead to illness when consumed. Similarly, food that has been improperly handled can easily become cross-contaminated, allowing pathogens from one food source to transfer to another.

In contrast, while fresh vegetables and herbs can harbor pathogens if not washed properly, they are not as direct a source of pathogens as food that has been improperly handled or cooked. Packaged snacks and canned foods are typically processed in environments that aim to eliminate pathogens, making them less of a concern when it comes to foodborne illness. Frozen foods can also be safe from pathogens if they are stored and handled correctly, as freezing inhibits the growth of most pathogens. Overall, the emphasis on poorly handled or cooked food as a source of pathogens underscores the importance of proper food safety practices in preventing foodborne illnesses.