What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful microorganisms from one food item to another, typically through direct contact or through shared surfaces and utensils. This phenomenon poses a significant risk to food safety because it can lead to foodborne illnesses when pathogens from one food, such as raw meat, contaminate another food that is ready to eat, like salads or fruits.

Understanding cross-contamination is critical in proper food handling practices, as it highlights the importance of separating raw and cooked foods, using separate cutting boards, and maintaining cleanliness to prevent the spread of harmful bacteria. The process does not involve merely mixing different recipes or cooking temperatures, nor does it concern the types of utensils used unless those utensils contribute to the transfer of pathogens.