Which of the following is NOT a common source of foodborne pathogens?

The correct answer is that properly stored dry goods are not a common source of foodborne pathogens. This is because dry goods, when stored correctly away from moisture, pests, and contaminants, have a much lower risk of harboring harmful pathogens compared to other options listed.

Improperly cooked foods can pose a significant risk as cooking is one of the main methods to kill foodborne pathogens. If food is undercooked or not cooked to the appropriate temperature, it can allow bacteria, viruses, or parasites to survive and cause illness.

Contaminated water is another common source of foodborne pathogens. Water can become contaminated with various pathogens from agricultural runoff, improper sewage disposal, and other environmental factors, leading to the potential for widespread illness if consumed.

Unwashed fruits and vegetables can also carry pathogens. These items might be exposed to contaminated soil, water, or handling during harvesting and transportation. Therefore, not washing them before consumption can lead to the risk of ingesting harmful microorganisms.

Properly stored dry goods, on the other hand, generally have a stable shelf life and do not provide the conditions necessary for the growth of pathogens, making this choice the one that stands out as not being a common source of foodborne illness.