What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful substances, such as bacteria or allergens, from one food item to another, which can lead to foodborne illnesses. This process can occur when raw foods, particularly meats, come into contact with cooked or ready-to-eat foods, often through shared surfaces, utensils, or hands. Understanding cross-contamination is essential in food safety practices as it highlights the importance of maintaining hygiene and proper food handling to prevent illness.

Keeping raw and cooked foods separate, though crucial in preventing cross-contamination, is a practice that supports the concept rather than defining it. Similarly, using clean utensils and surfaces is a preventative measure against cross-contamination, while proper cooking techniques serve to ensure that food reaches a safe temperature for consumption. Each of these practices plays a role in food safety but does not encapsulate the definition of cross-contamination itself.