What percentage of foodborne illness outbreaks is caused by consumption of raw or lightly cooked food?

The statement that 11% of foodborne illness outbreaks are caused by the consumption of raw or lightly cooked food is grounded in statistical data from food safety research. This percentage highlights the significant risk associated with consuming foods that are not sufficiently cooked to effectively kill harmful pathogens such as bacteria, viruses, and parasites.

Raw or lightly cooked food items, including sushi, salads, undercooked meats, and eggs, can harbor dangerous microorganisms that lead to foodborne illnesses. The figure reflects the need for proper cooking practices and food safety measures to minimize these risks. Understanding that a notable proportion of outbreaks is attributable to these types of foods can inform both consumers and food service professionals about the importance of thorough cooking and safe food handling practices in order to reduce the incidence of foodborne illnesses.