Most cases of food borne illness are caused by bacteria transferred to food through careless handling by workers.

• A. Viruses
• B. Parasites
• C. Chemical contamination
• D. Bacteria transferred to food through careless handling by workers

Answer: (D)

Controlling contamination comes down to preventing bacteria from being transferred to food by people handling it. When workers don’t wash hands properly, touch ready-to-eat foods with dirty hands or contaminated gloves, or allow cross-contamination from dirty utensils and surfaces, bacteria can move into the food. Once in the food, bacteria can multiply quickly if the product isn’t kept at safe temperatures, leading to illness for those who eat it. That’s why this option is the best description: a primary route for most foodborne illness cases in real-world foodservice settings is bacteria spread through careless handling by workers.

Viruses and parasites can also cause illness, but they are not the predominant cause in the everyday handling scenarios described here. Chemical contamination involves toxins or cleaners getting into food, which is a different mechanism from the everyday transfer of bacteria via mishandling. Emphasizing proper handwashing, protective barriers, and clean equipment targets the most common and preventable source of illness.