What is cross-contamination?

Cross-contamination refers to the transfer of harmful bacteria or microorganisms from one food item to another, often through direct contact or by using the same utensils or surfaces. This is a critical concept in food safety because it can lead to foodborne illnesses if pathogenic organisms are carried from raw foods, such as meat or eggs, to ready-to-eat foods, like salads or fruits.

For example, if you use the same cutting board for raw chicken and then immediately slice vegetables without cleaning the board, the bacteria from the chicken can contaminate the vegetables, potentially making someone sick when they consume them. Understanding cross-contamination helps food handlers implement proper food safety practices, such as using separate utensils and surfaces for different types of food, which is vital for maintaining safe food preparation environments.

The other options, while related to food safety, describe different concepts. For example, cooking food in shared equipment may lead to challenges if food items aren’t separated properly, but that is not the definition of cross-contamination. Similarly, preventing bacteria growth through freezing pertains to food preservation methods rather than the transfer of bacteria. Lastly, food spoiling due to temperature changes does not involve the transfer of bacteria but rather focuses on how improperly stored food can degrade in quality.