Which factors contribute to food poisoning?

• A. Properly stored and cooked foods only.
• B. Food poisoning is only caused by viruses.
• C. Improper storage, preparation, and provision of food, often caused by Norovirus, Escherichia coli, Salmonella, and Listeria.
• D. Food poisoning is always the result of spoiled dairy products.

Answer: (C)

Food poisoning happens when harmful microorganisms or their toxins are present in food and conditions allow them to grow or release toxins. The main factors are how food is stored, prepared, and served. If perishable foods sit at unsafe temperatures, aren’t cooked to the right internal temperatures, or are handled with poor hygiene, bacteria such as Salmonella, Escherichia coli, and Listeria can multiply, and viruses like Norovirus can contaminate foods through infected handlers or contaminated water. These pathogens are common because they thrive when storage and handling practices are inconsistent or sloppy, including cross-contamination between raw and ready-to-eat foods.

To prevent illness, keep cold foods cold and hot foods hot, refrigerate leftovers promptly, cook foods to safe internal temperatures, use separate utensils and boards for raw and ready-to-eat foods, wash hands and surfaces well, and avoid leaving foods out at room temperature too long.

The other statements are too narrow: illness isn’t caused only by viruses, nor is it limited to properly stored and cooked foods. And dairy products aren’t the exclusive or universal source of food poisoning.