Which factor contributes to foodborne illness outbreaks?

Insufficient storage temperatures are a significant contributor to foodborne illness outbreaks because they create an environment conducive to the growth of harmful bacteria. When food is not kept at the appropriate temperature, especially in the danger zone (typically between 41°F and 135°F), bacteria can multiply rapidly. This is especially critical for perishable items like meats, dairy products, and prepared foods, which need to be refrigerated or kept hot to prevent bacterial growth.

Maintaining proper storage temperatures not only inhibits growth but also helps preserve the quality and safety of food. If food is stored improperly, even for a short period, it can become unsafe to eat, leading to health risks when consumed.

The other factors, while related to food safety, do not inherently contribute to outbreaks in the same direct and critical way as insufficient storage temperatures. Excessive use of preservatives, overcooking food, and using organic ingredients may affect aspects like taste, texture, or nutritional content, but they do not fundamentally alter the safety of food when it comes to preventing the growth of pathogens. Therefore, ensuring proper storage temperatures is crucial for food safety and preventing foodborne illnesses.