What is a common cause of food-borne outbreaks?

A common cause of food-borne outbreaks is failing to keep a safe product temperature. This is crucial because many harmful bacteria that can cause illness thrive at temperatures that are either too high or too low. The "danger zone" for food, generally defined as between 40°F and 140°F (4°C and 60°C), is where these pathogens can multiply rapidly if food is not stored or cooked properly.

When food is not kept at safe temperatures, it can lead to the growth of bacteria such as Salmonella, E. coli, and Listeria. Ensuring that food is cooked to the appropriate internal temperature and held at safe temperatures during storage and serving is essential for preventing food-borne illnesses.

Other options, while they may relate to food safety, are not as direct in contributing to widespread outbreaks. Overcooking food may destroy some pathogens but is not a guaranteed method for preventing illness. Using frozen ingredients is generally safe as long as they are thawed correctly. Serving food in uncovered containers can expose food to contaminants, but it does not directly contribute to temperature-related outbreaks in the same way that improper temperature control does.