Which is not one of the five most common factors contributing to foodborne illness?

Genetically modified foods are not considered one of the five most common factors contributing to foodborne illness. The primary factors typically associated with foodborne illnesses include issues related to source control, such as using foods from unsafe sources, which can introduce pathogens, and practices that compromise hygiene or food temperature control.

Foods from unsafe sources can lead to contamination and sickness, as can poor personal hygiene, where improper handling of food by individuals facilitates the spread of harmful bacteria. Improper holding temperatures also form a critical aspect since maintaining food at safe temperatures prevents the proliferation of pathogens that can cause illness.

In contrast, while the safety and health implications of genetically modified foods can be debated, they do not fall under the most common causes of foodborne illness. Instead, concerns tend to center more on allergenicity, environmental impact, and consumer choice rather than on immediate sickness from pathogens. Hence, this makes genetically modified foods the correct answer when identifying factors not commonly associated with foodborne illness.