What is cross-contamination?

Cross-contamination refers to the transfer of harmful microorganisms, such as bacteria or viruses, from one food or surface to another. This can occur through direct contact or indirectly, such as when raw food juices drip onto cooked foods or when utensils that have been in contact with contaminated surfaces are used without being cleaned. Preventing cross-contamination is crucial in food safety because it helps reduce the risk of foodborne illnesses, ensuring that food remains safe for consumption.

The other choices, while related to food safety, do not accurately define cross-contamination. Proper food storage is important for maintaining safety and quality but involves managing temperatures rather than the transfer of contaminants. Preserving food through cooking is a method that can kill pathogens but does not address the movement of contaminants between surfaces or foods. Mixing different food types during cooking, while it may have implications for flavor or dietary restrictions, also does not pertain to the transfer of harmful microorganisms. Understanding the concept of cross-contamination is essential for effective food safety practices.