What is an example of direct transmission in food contamination?

Direct transmission in food contamination refers to the transfer of pathogens or contaminants directly from one source to food, without an intermediary process. In this case, the example of contaminated raw meat juices dripping onto fresh produce illustrates this concept.

When raw meat is not handled properly, any juices that seep from the meat can carry harmful bacteria such as Salmonella or E. coli. If these juices come into contact with fresh produce, which is intended to be consumed without further cooking, it creates a risk for foodborne illness. This scenario highlights how pathogens can be transmitted directly from one food item (raw meat) to another (fresh produce), thereby posing a serious health risk.

In contrast, practices such as using separate cutting boards for raw and cooked foods, cooking meat to the proper temperature, and washing hands before food preparation are all important safety measures that help prevent cross-contamination and reduce the risk of foodborne illnesses, but they do not exemplify direct transmission in the same manner as the dripping of contaminated juices.