What are the five common mistakes that can lead to foodborne illness?

Failing to cook food adequately is a significant mistake that can lead to foodborne illness because many pathogens, including bacteria and viruses, are killed when food is cooked to the appropriate internal temperature. Undercooked food, especially meats, poultry, seafood, and eggs, can harbor dangerous microorganisms such as Salmonella, E. coli, and Listeria. These pathogens can then enter the gastrointestinal tract and cause illness if consumed. Adhering to safe cooking temperatures ensures that harmful bacteria are eliminated, significantly reducing the risk of foodborne illness.

The other options, while relevant in the context of food safety, do not represent common mistakes that directly lead to foodborne illness as prominently as inadequate cooking does. Using fresh ingredients is generally a good practice, though improper handling or cross-contamination can still pose risks. Serving food too quickly can create temperature control issues, but the immediate concern typically stems from inadequate cooking. Not labeling food can lead to confusion and increased risk of allergen exposure or food misuse, but it does not directly result in pathogens surviving due to undercooking. Thus, adequate cooking remains a primary factor in preventing foodborne illnesses.