Which of the following can lead to foodborne illness?

Improper food storage practices are a significant factor that can lead to foodborne illness. When food is not stored at the correct temperatures or in clean conditions, bacteria and other pathogens can multiply, increasing the risk of contamination. For instance, perishable items left at room temperature for too long can spoil, while storage of raw and cooked foods together might cause cross-contamination.

In contrast, properly cooked and served meals, regular handwashing by food workers, and using a variety of cooking methods usually contribute to food safety. Proper cooking ensures that harmful pathogens are killed, effective handwashing reduces the risk of transferring contaminants, and diverse cooking methods can promote thorough cooking and safety when done correctly. Therefore, the practice of improper food storage stands out as a key contributor to foodborne illness.