Which factor has contributed to a greater risk of foodborne illness in recent years?

The increased frequency of dining out has contributed significantly to a greater risk of foodborne illness in recent years. When people eat at restaurants, they often rely on others to prepare their food, which introduces various potential hazards that may not be present when cooking at home. Food safety protocols may not always be strictly followed in all dining establishments, leading to issues such as cross-contamination or improper cooking temperatures. Additionally, large volume food service operations can increase the risk of food handling errors due to the speed and volume of food prepared.

In contrast, increased home cooking generally allows individuals more control over food safety practices, such as proper sanitation and cooking methods. A decrease in variety of food options and decreased consumption of ethnic foods do not inherently increase risks of foodborne illnesses; in fact, a diverse diet can contribute to better nutrient intake and food safety awareness. Thus, the trend of dining out more frequently poses greater challenges to food safety management, leading to a higher incidence of foodborne illnesses.