How are foodborne illnesses typically spread?

Foodborne illnesses are primarily spread when harmful bacteria, viruses, or parasites are transferred from contaminated hands to food. This often occurs in food service environments where workers may not practice proper hand hygiene. If an employee who has not thoroughly washed their hands after handling raw food, using the restroom, or performing other tasks touches ready-to-eat foods, they can introduce harmful pathogens into the food, leading to potential illness when consumed.

Other options represent practices that help prevent the spread of foodborne illnesses. Sealed packaging typically helps protect food from contamination, while cooking food at the proper temperature is one of the most effective ways to kill pathogens. Using clean utensils also reduces the risk of cross-contamination. Hence, the focus on improper hand hygiene is crucial to understanding how foodborne illnesses are transmitted in food handling scenarios.