What is "cross-contamination"?

Cross-contamination 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, particularly meats, come into contact with ready-to-eat foods, utensils, or surfaces that will be used to prepare or serve food. It is a critical concept in food safety because minimizing cross-contamination is essential for preventing foodborne illnesses.

For example, if raw chicken is prepared on a cutting board and then the same board is used to chop vegetables without proper cleaning, bacteria from the chicken can contaminate the vegetables, posing a risk to anyone who consumes them. Understanding and preventing cross-contamination is key to maintaining proper hygiene and safety in food handling.