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The selection of low humidity in storage as not being a cause of foodborne illness is sound because humidity levels primarily affect the preservation and quality of food rather than directly contributing to the transmission of pathogens that cause illness. Foodborne pathogens, like bacteria and viruses, thrive in specific conditions, particularly those that involve warmth and moisture, but low humidity itself does not create an environment conducive to such pathogens.

In contrast, improper holding temperatures can promote the growth of bacteria, thereby increasing the risk of foodborne illness. Contaminated equipment can harbor harmful microorganisms that may contaminate food when the equipment is used. Poor personal hygiene of food handlers is a well-documented source of foodborne illnesses due to the potential transfer of pathogens from hands to food. These factors directly influence the safety of food, establishing a clear distinction from humidity levels during storage.