Which of the following is NOT considered a common cause of foodborne illnesses?

The answer is based on the understanding of food safety practices and common causes of foodborne illnesses. Using unregulated cooking equipment may certainly pose risks, but it is not classified among the primary factors that directly lead to foodborne illnesses.

Foodborne illnesses primarily stem from issues related to sourcing, handling, and preparation practices. Purchasing food from unsafe sources can introduce pathogens right from the beginning of the food supply chain. Similarly, improper food temperatures can allow bacteria to proliferate, making food unsafe to eat. Poor personal hygiene, including inadequate handwashing, can lead to contamination from food handlers themselves.

In contrast, the use of unregulated cooking equipment does not inherently cause foodborne illnesses unless it directly leads to improper cooking practices. Therefore, while it is important to have regulated and safe cooking equipment, it’s not considered a direct cause of foodborne illness like the other three choices are.