What are the primary causes of foodborne illness?

The primary causes of foodborne illness are viruses and bacteria because these microorganisms can contaminate food and cause infections when consumed. When food is contaminated with harmful pathogens such as Salmonella, E. coli, or norovirus, it can lead to various symptoms including nausea, vomiting, diarrhea, and abdominal cramps. These pathogens can multiply rapidly under the right conditions, such as improper storage temperatures or inadequate cooking, contributing significantly to outbreaks of foodborne illness.

While other factors like pesticides, chemicals, improper cooking techniques, and food additives can play a role in food safety, they are not the leading causes of foodborne illness. Chemical contaminants and additives are more associated with potential toxicity or allergic reactions rather than infectious diseases. Improper cooking techniques can contribute to the survival of pathogens but are not direct causes like the viruses and bacteria themselves.