How can foodborne illness be caused during food preparation?

Foodborne illness can often be traced back to cross-contamination during food preparation. When hands touch contaminated food and then come in contact with ready-to-eat food, pathogens can easily transfer from the contaminated source to the food that is meant to be consumed without further cooking. This type of contamination emphasizes the importance of proper hygiene practices in the kitchen.

Using hot water to wash utensils, while important for sanitation, doesn’t inherently cause foodborne illness unless the utensils are contaminated in the first place. Similarly, utilizing separate equipment for raw food is a best practice designed to prevent cross-contamination, thus reducing the risk of foodborne illness. Cooking food thoroughly also serves to eliminate harmful microorganisms, ensuring safety, rather than directly causing illness. Therefore, it's crucial to understand the role of direct transfer from contaminated surfaces or foods to ready-to-eat items in promoting foodborne illnesses.