What does indirect transmission, or cross-contamination, involve?

Indirect transmission, or cross-contamination, specifically occurs when bacteria or pathogens are transferred from one surface or food item to another through indirect means, typically involving improper handling practices. The correct choice highlights a scenario where utensils that have been used for one type of food (likely contaminated) are used for another food type without proper cleaning, facilitating the transfer of harmful microorganisms.

For example, if a cutting board or knife used for raw meat is then used for vegetables without proper sanitation, bacteria from the raw meat can contaminate the vegetables. This is a classic case of cross-contamination and a key focus in food safety training.

The other options illustrate direct contamination or improper practices but do not encapsulate the concept of indirect transmission effectively. Direct transfer from hand to food or sneezing near food involves direct routes of contamination. Using a clean cutting board for raw chicken is a practice aligned with preventing cross-contamination, rather than demonstrating it.