What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful bacteria or other contaminants from one food item to another, which can lead to foodborne illness. This can occur when raw foods, particularly those of animal origin like meat and poultry, come into contact with ready-to-eat foods that will not be cooked before consumption. For instance, using the same cutting board or knife for raw chicken and then slicing vegetables without proper cleaning can cause harmful pathogens to move from the raw chicken to the vegetables, creating a health risk.

Understanding cross-contamination is essential for implementing safe food handling practices. Proper measures such as using separate utensils and surfaces for raw and cooked foods can help minimize this risk. Contamination by pests, cooking food incorrectly, or merely mixing food products does not encapsulate the specific health dangers posed by the transfer of harmful microorganisms, which is the core issue addressed by cross-contamination.