Which of the following is NOT a risk factor for foodborne illnesses?

High cooking temperatures are not considered a risk factor for foodborne illnesses; rather, they play a crucial role in preventing them. Proper cooking temperatures are essential to ensure that harmful pathogens such as bacteria, viruses, and parasites are killed, effectively reducing the risk of foodborne illnesses.

In contrast, biological, physical, and chemical contaminants are all risk factors that can lead to food safety issues. Biological contaminants include microorganisms like bacteria and viruses that can cause illness. Physical contaminants involve foreign objects or materials in food that can cause injury or illness. Chemical contaminants pertain to harmful substances that can contaminate food during processing, preparation, or storage.

In summary, while biological, physical, and chemical contaminants can increase the risk of foodborne illnesses, high cooking temperatures are a protective measure that helps ensure food safety.