Which of the following is a common source of foodborne illness?

Raw or undercooked foods are recognized as a common source of foodborne illness because they often harbor harmful pathogens, such as bacteria, viruses, and parasites. When these foods, including meats, eggs, seafood, and certain vegetables, are not cooked to the appropriate temperatures, they do not reach a level that effectively kills these pathogens. This can lead to various foodborne illnesses, as consuming these contaminated items can introduce these harmful microorganisms into the body.

Understanding food safety practices emphasizes the importance of cooking food thoroughly to recommended internal temperatures to eliminate the risk of infection. For example, meats should be cooked to specific temperatures to ensure any bacteria present are killed, while eggs should be fully cooked to avoid salmonella. Proper food handling and cooking techniques are essential in preventing foodborne illnesses.

The other options involve either safe food handling or methods that do not typically contribute to foodborne illness when managed properly.