What is a common cause of foodborne illness in kitchens?

The common cause of foodborne illness in kitchens is primarily due to improper food handling. This encompasses a range of practices that can contribute to the growth of harmful bacteria or the contamination of food items. For example, improper food handling might include not washing hands before cooking, inadequate cleaning of surfaces and utensils, failing to store food at the correct temperatures, or cross-contaminating raw foods with cooked foods.

These practices can lead to the spread of pathogens, such as Salmonella, E. coli, and others that cause foodborne illnesses. Ensuring that food is handled safely throughout its preparation and cooking process is vital in preventing these illnesses, which is why proper food handling is considered a leading cause of foodborne illness in kitchens.

While excessive seasoning, using frozen ingredients, and removing skin from meats can affect flavor or cooking methods, they do not directly relate to the prevalence of foodborne pathogens. Thus, these factors do not contribute significantly to the risk of foodborne illness compared to improper food handling.