Why might washing hands not be enough to prevent foodborne illnesses?

Washing hands is a critical step in preventing foodborne illnesses, but there are situations where even well-executed handwashing may not be sufficient. One primary reason is that hands can still be contaminated after washing due to various factors.

For example, if food handlers touch contaminated surfaces, utensils, or food items after washing their hands, they can transfer pathogens back onto their hands. Additionally, improper drying techniques, such as using a contaminated towel, can reintroduce bacteria. Some pathogens are resilient and may not be eliminated completely by washing, especially if the washing technique is not thorough or if hands are visible but not sanitized properly.

Consequently, while washing hands is essential, it must be combined with other preventive measures—such as regular sanitation of surfaces and utensils and proper food handling practices—to effectively reduce the risk of foodborne illnesses.