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Answer :
Final answer:
A common food-handling mistake that can cause foodborne illness is failing to calibrate thermometers regularly. Undercooking due to inaccurate temperature readings can result in bacterial growth, leading to illnesses. These errors are often found in large-scale food production.
Explanation:
All of the options mentioned can actually lead to foodborne illness. However, a common food-handling mistake causing foodborne illness is failing to calibrate thermometers regularly. It is crucial because undercooked food can lead to food poisoning due to a preformed bacterial toxin in food such as in the case of botulism, caused by the anaerobic bacterium Clostridium botulinum. The bacteria grows in conditions where incorrect sterilization and canning procedures are followed.
This highlights the importance of controlling food processing conditions. Large-scale food production, for instance, has been frequently linked to outbreaks of foodborne illnesses, such as ones caused by Salmonella. Ensuring proper practice at every step of food production and handling process is therefore essential to prevent foodborne illnesses.
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