What are the most common causes of foodborne illness?

Biological hazards are identified as the most common causes of foodborne illness because they encompass a wide range of pathogens, including bacteria, viruses, and parasites, which can contaminate food and multiply under the right conditions. These pathogens can cause illness when ingested, leading to symptoms such as nausea, vomiting, diarrhea, and abdominal cramps. Examples of biological hazards include Salmonella, E. coli, Listeria, and Norovirus.

Biological hazards account for the majority of foodborne illnesses reported because they can easily proliferate in various types of food, especially if there are lapses in food handling and storage practices, such as inadequate cooking or poor sanitation. The prevalence of these microorganisms, along with their ability to thrive in the food supply, makes them the primary concern in food safety.

In contrast, while chemical hazards can also lead to foodborne illnesses through contamination from pesticides, food additives, and other chemicals, these incidents are less frequent compared to the widespread issues caused by biological agents. Physical hazards, such as foreign objects in food, can lead to injury rather than illness, and viral hazards, though important, are a subset of biological hazards rather than a separate category. Thus, the focus on biological hazards is key to understanding and preventing the