How can individuals best reduce their risk of foodborne illness?

Washing hands and surfaces frequently is crucial in reducing the risk of foodborne illness because it helps to eliminate harmful bacteria and pathogens that can contaminate food. Proper hand hygiene before handling food, as well as cleaning surfaces where food is prepared, significantly reduces the chances of spreading germs. This practice helps to ensure that any contaminants, whether from raw food, unwashed hands, or contaminated surfaces, are kept to a minimum, making it less likely for foodborne illnesses to occur.

Cooking food at low temperatures does not eliminate bacteria effectively; instead, it is generally recommended to cook food at high enough temperatures to ensure that harmful organisms are killed. Avoiding high-protein foods is not a universally effective strategy for preventing foodborne illness, as any type of food can become contaminated if not handled properly. Eating raw foods, while sometimes part of certain diets, poses a higher risk of foodborne illness if those foods have not been properly handled, cleaned, or cooked. Therefore, maintaining good hygiene practices is the most effective way to minimize this risk.