What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful microorganisms, such as bacteria, viruses, or parasites, from one food item or surface to another. This typically occurs when raw food, especially meats, come into contact with cooked food or food that will not be cooked before consumption. Understanding this process is crucial for food safety, as it helps in preventing foodborne illnesses.

The focus on harmful microorganisms highlights the importance of maintaining hygiene standards in food preparation environments. For example, if a cutting board is used for raw chicken and then immediately used again for salad with no cleaning in between, pathogens from the raw chicken can contaminate the salad, leading to potential health risks.

The other options, while related to food handling, do not capture the essence of cross-contamination. Mixing different food types or combining ingredients can be part of food preparation but does not inherently involve the transference of harmful microorganisms. The separation of raw and cooked food is a preventative measure against cross-contamination but is not itself the definition of cross-contamination.