What is cross-contamination?

Cross-contamination refers to the transfer of harmful bacteria or other pathogens from one food item to another, which can lead to foodborne illnesses. This typically occurs when raw food, especially meat, poultry, or seafood, comes into contact with ready-to-eat foods, such as fruits, vegetables, or cooked meals. Proper food handling practices, such as using separate cutting boards, utensils, and storage containers for different types of food, are essential in preventing cross-contamination.

The other options address important aspects of food safety but do not capture the specific definition of cross-contamination. For example, cooking food at improper temperatures can lead to the survival of harmful microorganisms but does not involve transfer between items. Similarly, incorrect storage temperatures can promote the growth of bacteria but do not involve the direct transfer between foods. Lastly, the addition of preservatives to food does not relate to the concept of cross-contamination, as it pertains to extending shelf life rather than the transfer of pathogens. Understanding cross-contamination is crucial for maintaining food safety in any food preparation setting.