Which of the following is NOT a risk factor identified by the US FDA as a cause of foodborne illness?

Overcooked food is not considered a risk factor for foodborne illness as identified by the US FDA. The primary concern with overcooked food is that it may lose quality and flavor, but it generally does not pose a risk of illness since cooking food to the proper temperature can eliminate harmful pathogens.

The risk factors highlighted by the FDA usually focus on practices that allow foodborne pathogens to thrive or contaminate food. Inadequate cooking, for example, refers to not cooking food to the minimum internal temperatures necessary to kill harmful bacteria. Improper holding temperatures involve keeping food outside of safe temperature ranges, which can promote the growth of bacteria. Food from unsafe sources pertains to ingredients that may have been contaminated or not sourced from reputable suppliers. These factors are critical in managing food safety and preventing foodborne illnesses.