Which of the following practices helps prevent foodborne illnesses?

Washing fruits and vegetables before consumption is a crucial practice that helps prevent foodborne illnesses. This action effectively removes dirt, bacteria, pesticides, and other contaminants that may be present on the surface of these foods. Even if a fruit or vegetable appears clean, microorganisms can exist on their surfaces, which can potentially lead to illness when ingested. By thoroughly washing produce under running water, individuals help to ensure that they minimize the risk of transferring harmful microbes into their bodies when consuming fresh produce.

Other practices, such as leaving cooked food out for several hours or using the same utensils for raw and cooked foods, pose significant risks for cross-contamination and bacterial growth. Cooking food to an uncertain temperature also increases the risk of foodborne illnesses, as proper cooking temperatures are necessary to kill harmful pathogens. In contrast, washing fruits and vegetables effectively mitigates these risks, making it an essential step in food safety.