What is cross-contamination?

Cross-contamination refers to the transfer of harmful bacteria and pathogens from one food item or surface to another, which can lead to foodborne illnesses. This often occurs when raw foods, particularly those of animal origin, come into contact with ready-to-eat foods or when utensils and surfaces used for raw foods are not properly cleaned before being used for cooked or prepared foods.

Understanding cross-contamination is critical for maintaining food safety. For instance, if raw chicken juices drip onto a cutting board used for vegetables, the vegetables can become contaminated with bacteria like Salmonella or Campylobacter. By being aware of how cross-contamination occurs, food handlers can implement proper food safety practices, such as using separate cutting boards for raw meats and fresh produce, to minimize the risk of spreading harmful bacteria.

The other options do not accurately define cross-contamination. Mixing different food types may occur in cooking but does not inherently involve the transfer of harmful bacteria. Cleaning surfaces is an important aspect of preventing cross-contamination, while freezing foods together does not relate to the concept of contamination.