Sanitation Certification Practice Test

The primary cause of foodborne illness is contamination from pathogens, chemicals, or allergens. This encompasses a wide range of harmful microorganisms, such as bacteria, viruses, and parasites, that can contaminate food and lead to illness when ingested. Pathogens can enter food through various means, such as improper handling, inadequate cooking, or cross-contamination. Additionally, chemicals like pesticides and allergens can also contribute to foodborne diseases, making awareness of these contaminants crucial for food safety.

The other options, while they might affect food quality or safety in specific contexts, do not serve as the primary cause of foodborne illness. Excessive cooking might reduce pathogen levels, and overconsumption affects quantity rather than safety. Inadequate refrigeration is certainly a risk factor for certain types of food spoilage and could lead to unsafe food conditions, but it is not the main contributing factor to foodborne illnesses overall. Understanding the central role of contamination in food safety helps emphasize the importance of proper food handling and preparation practices to prevent illness.