What is cross-contamination?

Cross-contamination refers to the transfer of harmful bacteria or substances from one food item to another, which can potentially lead to foodborne illnesses. It often occurs when raw foods, such as meat or eggs, come into contact with ready-to-eat foods, allowing pathogens to spread. This can happen through direct contact, shared equipment, or surfaces that have not been properly cleaned after being used for raw food.

Understanding cross-contamination is vital for food safety practices because it emphasizes the importance of maintaining hygiene and separating different types of food. For example, using separate cutting boards for raw meat and vegetables helps prevent the unwanted transfer of bacteria. Proper training and awareness of the risks associated with cross-contamination help ensure that food handlers can take appropriate measures to protect public health.