What is cross-contamination?

Cross-contamination specifically refers to the transfer of harmful microorganisms, such as bacteria or viruses, from one food item or surface to another. This often occurs when raw foods come into contact with cooked or ready-to-eat foods, potentially leading to foodborne illnesses. It is a critical concept in food safety because preventing cross-contamination is essential for reducing the risk of foodborne pathogens being transmitted through food.

Understanding cross-contamination encompasses various practices, such as using separate cutting boards for raw meats and vegetables, ensuring utensils are sanitized, and keeping raw foods away from prepared dishes. The focus is on maintaining a safe environment where food can be prepared and served without the risk of contamination.