Which of the following is a consequence of inadequate cooking?

Inadequate cooking can lead to the development of foodborne pathogens, making this the correct choice. When food is not cooked to the appropriate temperatures, harmful bacteria and viruses present in the food may survive. These pathogens can multiply and cause foodborne illnesses, which can range from mild gastrointestinal discomfort to severe health complications. The importance of cooking food thoroughly is well-established in food safety practices to ensure that any potential harmful microorganisms are effectively killed, reducing the risk of disease transmission.

The other options do not relate to the consequences of inadequate cooking. Increased customer satisfaction, for example, would be more likely associated with well-prepared food that meets safety and taste standards. Similarly, extended shelf life generally pertains to proper preservation and storage techniques rather than cooking methods. Improved flavor profiles are also a result of proper cooking techniques that enhance food taste, not the result of incomplete cooking. Thus, the only viable consequence of inadequate cooking is the risk posed by foodborne pathogens.