Which factor is NOT a cause of foodborne disease?

Using fresh ingredients is not a cause of foodborne disease; rather, it is often associated with safer food practices when handled correctly. Fresh ingredients can be less prone to contamination compared to processed or improperly stored foods, assuming they are sourced from reputable suppliers and handled in a sanitary manner.

On the other hand, improper hot/cold temperatures can lead to the growth of pathogens since certain temperatures promote bacterial replication. Inadequate food storage can contribute to spoilage and contamination, as foods left out or not stored properly can become unsafe to eat. Contaminated equipment can transfer harmful microorganisms to food, heightening the risk of foodborne illness. Each of these options points to factors that can directly lead to food contamination and, consequently, illnesses.