Identify a common cause of foodborne illnesses.

A common cause of foodborne illnesses is indeed the improper cooking or handling of food. When food is not cooked to the appropriate temperature or not stored correctly, harmful bacteria, viruses, and parasites may survive and multiply. This can happen when food is undercooked, which fails to kill pathogens, or if food is left in the temperature danger zone, where it can become a breeding ground for these harmful microorganisms.

Additionally, improper handling, such as not washing hands adequately before preparing food or cross-contaminating raw and cooked products, can lead to foodborne illnesses as well. These practices compromise food safety, making it crucial to adhere to strict cooking and handling guidelines to prevent the spread of infections. Maintaining proper food hygiene and cooking practices is essential in protecting public health and ensuring the safety of the food served.