What is cross-contamination?

Cross-contamination refers to the transfer of harmful bacteria or other pathogens from one surface or food item to another, which can lead to foodborne illness. This often occurs when raw foods, particularly meats, are in contact with surfaces or utensils that will be used for ready-to-eat foods, such as fruits or cooked dishes. It emphasizes the importance of keeping raw and cooked foods separate, using different cutting boards, and sanitizing surfaces to prevent contamination.

The other options involve important food safety practices but do not accurately define cross-contamination. Mixing raw and cooked foods relates to the risk of promoting bacterial growth but is a specific action under the broader issue of cross-contamination. Improper food storage addresses the risks of spoilage and growth of bacteria but does not directly pertain to transferring bacteria between surfaces. Regulating food temperatures is crucial for food safety as well, but it focuses on maintaining safe temperatures rather than the transfer of bacteria. Thus, defining cross-contamination as the transfer of harmful bacteria between surfaces captures the essence of the concept and its implications for food safety.