Raw chicken breasts are left out at room temperature on a prep table. What is the risk that could cause a foodborne illness?

The correct answer focuses on time temperature abuse, which occurs when food is not held at the safe temperatures required to prevent the growth of harmful microorganisms. In the case of raw chicken breasts left at room temperature, the food enters the danger zone, which is typically defined as temperatures between 41°F and 135°F. Within this range, bacteria can multiply rapidly, significantly increasing the risk of foodborne illness.

When raw chicken is left out, any bacteria present on the surface can proliferate without the cooling effects that refrigeration would provide. This is particularly concerning with poultry, as it can harbor pathogens like Salmonella or Campylobacter, which can lead to serious illnesses when consumed.

Other choices here relate to different aspects of food safety. While cross-contamination refers to the transfer of harmful substances from one food item to another, and improper cooking concerns not reaching the required internal temperature to kill pathogens, these are not directly related to the issue of raw chicken being left at room temperature. Inadequate storage can relate to various factors that keep food safe, but time temperature abuse specifically addresses the critical issue of temperature management to prevent foodborne pathogens from growing.