Which of the following is a common cause of food poisoning?

The presence of pathogenic bacteria or toxins is a well-documented common cause of food poisoning. These harmful microorganisms can multiply in food, especially if it is improperly handled or stored, culminate in illness when consumed. Food poisoning often results from bacteria such as Salmonella, E. coli, and Listeria, which can produce toxins that affect the digestive system.

While other factors mentioned, such as inadequate storage temperatures, contribute to food safety issues by promoting bacterial growth, the direct link between pathogenic bacteria or toxins and food poisoning makes this answer particularly relevant. Heavy seasoning, on the other hand, typically does not lead to food poisoning unless the seasoning itself is contaminated, which is less common in comparison to bacterial and toxin proliferation. Thus, the focus on pathogenic bacteria or toxins addresses the most significant contributor to foodborne illness effectively.