What is true about the handling of raw or lightly cooked foods in terms of foodborne illness?

Handling raw or lightly cooked foods is a significant factor in the prevention of foodborne illnesses, as these foods can serve as a breeding ground for harmful pathogens. When raw or undercooked foods, particularly meats, seafood, and eggs, are not handled properly, they can contribute to outbreaks of foodborne diseases. The reason for this is that these foods may contain bacteria, viruses, or parasites which can cause illness if ingested.

Proper handling techniques include maintaining safe temperatures, preventing cross-contamination, and ensuring that food is cooked to the correct internal temperature to kill harmful microorganisms. Awareness and adherence to food safety practices significantly lower the risk of contamination and illness. In contrast, while some people might enjoy the flavor of raw or lightly cooked foods, and others may consider them safe when prepared correctly, the inherent risks associated with potential pathogens make careful handling essential in food service operations.