What is cross-contamination?

The concept of cross-contamination refers specifically to the transfer of harmful bacteria or other pathogens from one food item to another, which can increase the risk of foodborne illnesses. This often occurs when raw foods, especially meats, come into contact with ready-to-eat foods, utensils, or surfaces, thereby transferring bacteria that can thrive in those raw items.

Understanding cross-contamination is crucial for maintaining food safety in both home and commercial kitchens. For example, if a cutting board used for raw chicken is not properly cleaned before being used for vegetables, harmful bacteria from the chicken can contaminate the vegetables, posing a health risk when consumed.

Recognizing the importance of preventing cross-contamination helps in implementing safe food handling practices, such as using separate utensils and cutting boards for raw and cooked foods, washing hands thoroughly between handling different food items, and properly storing food to prevent unwanted interactions.