What is a common source of foodborne illness?

The choice that indicates undercooked foods and contaminated water as a common source of foodborne illness is correct because these items are known to harbor harmful pathogens such as bacteria, viruses, and parasites. When foods are undercooked, they may not reach the temperatures necessary to kill these microorganisms, making them a significant risk for food poisoning. Contaminated water can also carry various pathogens, which can lead to illness when ingested, either directly or through food washed in contaminated water.

Fresh fruits and vegetables, while they can also be sources of foodborne illnesses, are generally considered safer when properly washed and handled. Thoroughly cooked meats are less likely to cause illness because cooking at the appropriate temperatures typically kills pathogens. Frozen prepared meals, when cooked according to instructions, do not generally pose a high risk if they are handled properly; they are typically microbiologically safe until compromised. Thus, undercooked foods and contaminated water remain more prevalent sources of foodborne illness due to their potential for harboring harmful pathogens.