Which of the following is a critical factor in preventing foodborne illness?

Proper cooking temperatures are crucial in preventing foodborne illness because they ensure that harmful pathogens, such as bacteria and viruses, are effectively killed during the cooking process. When foods are not cooked to the appropriate temperature, they can harbor microorganisms that can multiply and cause illnesses when ingested.

Different types of food have specific temperature guidelines that should be followed to ensure safety, such as cooking poultry to at least 165°F or ground meats to 160°F. Ensuring that foods reach these safe internal temperatures is a fundamental aspect of food safety practice and directly impacts the risk of foodborne illness.

While using organic produce, serving food cold, and buying from local farms can contribute to overall food safety and quality, they do not directly address the issue of eliminating pathogens through cooking. Therefore, while those options may have their own benefits, they are not as critical in the prevention of foodborne illness as ensuring that food is cooked properly.