What practice can help prevent foodborne illness?

Preventing foodborne illness is critically important, and one effective practice is avoiding cross-contamination while ensuring proper cooking of foods. Cross-contamination occurs when harmful bacteria or pathogens are transferred from one food item to another, often from raw to cooked food. This can happen through shared utensils, cutting boards, or surfaces that haven't been adequately cleaned.

Proper cooking is essential because it helps to kill pathogens that can cause illness. Cooking foods to the appropriate internal temperatures ensures that harmful bacteria are eliminated, making the food safe to eat. For example, cooking poultry to the recommended temperature kills salmonella, while ground beef should be cooked to kill E. coli.

This combination of preventing cross-contamination and confirming that foods are cooked to safe temperatures effectively minimizes the risk of foodborne illnesses and promotes food safety. Making this practice a standard in food handling and preparation is vital to maintain health and safety standards in the kitchen.