What is a common source of foodborne pathogens?

The correct answer highlights that improperly cooked or handled foods are a prevalent source of foodborne pathogens. When food is not cooked to the right temperature, harmful bacteria and viruses may survive, leading to foodborne illnesses. Additionally, improper handling, such as inadequate personal hygiene, cross-contamination between raw and cooked foods, or storing food at unsafe temperatures, significantly increases the risk of pathogens proliferating.

Fresh fruits and vegetables can also harbor pathogens, particularly if there is contamination from soil or water, but this option does not emphasize the commonly recognized danger of improper cooking methods and food handling practices. Packaged foods from reputable stores are generally considered safe as they are prepared under controlled conditions, and foods stored in the freezer do not typically pose a risk for pathogens, as freezing halts their growth and preserves food safely when done correctly. The focus on improper cooking or handling effectively conveys the critical role these practices play in food safety.