Contributing factors : preventable causes of foodborne illness
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Contributing factors : preventable causes of foodborne illness

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    • Corporate Authors:
      National Center for Environmental Health (U.S.)`
    • Description:
      Learn about contributing factors to outbreaks and how you can identify them during outbreak investigations.

      • Each year, more than 800 foodborne illness outbreaks are reported in the United States.

      • More than half of these are linked to restaurants.

      What Are Contributing Factors?

      Contributing factors are behaviors, practices, and environmental conditions that lead to outbreaks. Knowing the contributing factors can help us stop outbreaks and prevent future ones.

      There are 3 types of contributing factors.

      • The first type is contamination (pathogens and other hazards getting into food). A sick food worker handling food with their bare hands is one example of a food preparation practice that contributes to contamination.

      • The second type is proliferation (pathogens in food growing faster). Food held in a refrigerator that is too warm is one example of a food preparation practice that contributes to proliferation.

      • The third type is survival (pathogens surviving a process to kill or reduce them). Food not cooked long enough or to a hot enough temperature are two examples of food preparation practices that contribute to survival.

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