Which of the following practices can help reduce the risk of foodborne illness?

Cooking food to recommended temperatures is essential in reducing the risk of foodborne illness because it ensures that harmful pathogens, such as bacteria, viruses, and parasites, are effectively killed. Different foods require specific internal temperatures to be safe for consumption—ground meats, for instance, should reach at least 160°F (71°C), while poultry should be cooked to at least 165°F (74°C). By adhering to these guidelines, individuals can significantly minimize the likelihood of foodborne pathogens surviving and causing illness.

The other practices mentioned would not reduce the risk of foodborne illness. For example, using leftovers after several days can lead to bacterial growth and spoilage. Purchasing food from unregulated sellers increases the risk of receiving contaminated or improperly handled food. Ignoring expiration dates on food packaging may result in consuming products that are no longer safe to eat, as these dates are indicators of food safety and quality. Therefore, cooking food to its recommended temperatures is a reliable practice to help ensure food safety.