What are foodborne illnesses primarily caused by?

Foodborne illnesses are primarily caused by pathogenic bacteria, which are microorganisms that can lead to illness when consumed. These bacteria can multiply in food if not handled, cooked, or stored properly, leading to infections that can result in symptoms like nausea, vomiting, diarrhea, and abdominal cramps. Some of the most notorious bacteria involved in foodborne illnesses include Salmonella, E. coli, and Listeria.

While viruses and other factors like food preparation errors and contaminated water also contribute to food safety concerns, the predominant cause of foodborne illnesses is pathogenic bacteria. Foods can become contaminated at any point in the supply chain, from production to preparation, but understanding that bacteria are often the main culprits helps emphasize the importance of hygiene, proper cooking, and safe food handling practices to prevent illness.