What is a recommended practice to prevent foodborne illnesses?

Washing hands before eating is essential in preventing foodborne illnesses because it removes pathogens and contaminants that can be transferred from the hands to the mouth, food, or utensils. Hands can carry harmful bacteria, viruses, and other microorganisms that can lead to foodborne diseases. By implementing proper hand hygiene, such as washing with soap and water for at least 20 seconds, individuals significantly reduce the risk of ingesting these harmful agents.

Maintaining the integrity of food preparation and consumption practices is crucial in safeguarding health, making handwashing a fundamental measure in food safety. Other practices mentioned, such as keeping food out of the refrigerator, using raw and cooked food utensils interchangeably, and storing food in open containers, can actually increase the risk of contamination and are considered unsafe. In contrast, the practice of washing hands prior to eating directly contributes to reducing the incidence of foodborne illnesses.