How can foodborne bacteria be transferred to food?

Bacteria can be transferred to food through improper handling practices, such as touching food with unwashed hands. This is a critical aspect of food safety since hands can carry various pathogens from other surfaces, from personal hygiene, or from direct contact with raw foods like meat or poultry. Proper handwashing with soap and warm water significantly reduces the risk of transferring harmful bacteria to food.

In contrast, practices like proper food storage or cooking food at high temperatures serve to prevent the growth and survival of bacteria rather than transferring them. Additionally, cooling food quickly is a method that helps to inhibit the growth of bacteria after cooking but does not involve the transfer of bacteria to food. Therefore, option B highlights a key risk factor in foodborne illness, making it the correct choice.