How are the sources of foodborne illness most commonly introduced to food? List 3:

A) Airborne transmission, physical contact, cross-contamination
B) Contaminated water, improper cooking, unclean surfaces
C) Pathogenic microorganisms, chemical toxins, allergens
D) Inadequate storage, food handling, and personal hygiene

Foodborne illness sources are introduced through poor hygiene, cross-contamination, and improper food management. Preventative measures include proper handwashing, correct fridge temperatures, and avoiding cross-contamination. Chemical contaminants and physical hazards can also cause foodborne diseases.

Explanation:

The sources of foodborne illness are most commonly introduced to food through various mechanisms. Food can become contaminated at any stage from the farmer's field to the consumer's plate. Major factors include:

Poor hygiene: Handling or preparing foods with unwashed hands can introduce contaminants like norovirus, leading to foodborne disease.
Cross-contamination: The transfer of microbes from one food to another, especially from raw foods like eggs, poultry, and meat to ready-to-eat foods is a common source of foodborne illness.
Improper food management: Inadequate storage temperatures and food handling practices can lead to the growth of pathogens like Salmonella, Clostridium perfringens, and Campylobacter.

To prevent the transmission of foodborne disease at home, there are several food safety practices recommended:

Regular handwashing to eliminate potential germs from the hands before handling food.
Maintaining correct refrigerator temperatures to prevent the growth of harmful bacteria.
Avoiding cross-contamination by using separate utensils and cutting boards for raw and ready-to-eat foods and cleaning surfaces thoroughly.

Chemical contaminants like agrochemicals and environmental pollutants, as well as other physical hazards such as foreign objects, can also introduce foodborne diseases. However, the infectious dose, number of microorganisms or quantity of toxins consumed, largely determines the outcome of exposure.