What is an effect of poor personal hygiene in food handling?

Poor personal hygiene in food handling significantly increases the risk of foodborne illness. When food handlers do not maintain cleanliness—such as failing to wash their hands, not wearing clean clothing, or not adhering to other hygiene practices—harmful bacteria and pathogens can easily transfer to food products. This can lead to the contamination of food, resulting in illnesses that can affect consumers once the contaminated food is ingested.

Inadequate hygiene can allow pathogens like Salmonella, E. coli, and Norovirus to proliferate, especially in environments where food is being prepared and served. These illnesses can range from mild gastrointestinal discomfort to severe health complications and can even be life-threatening in vulnerable populations such as the elderly, children, and those with weakened immune systems.

The other options, such as the increased nutritional value of food, reduced cooking times, and enhanced flavors, do not correlate with poor hygiene. In fact, the focus on hygiene and safe food handling practices is essential to ensure the safety and quality of food served to the public.