What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful microorganisms, such as bacteria and viruses, from one food item or surface to another. This process can occur in a variety of ways, such as using the same cutting board or knife for raw meat and vegetables without proper cleaning in between. Understanding cross-contamination is crucial because it is one of the primary causes of foodborne illnesses. By preventing cross-contamination, food safety can be improved, reducing the risk of contamination that leads to sickness.

The other choices describe different aspects of food safety but do not accurately define cross-contamination. For example, mixing different types of food, cooking food to safe temperatures, and separating raw and cooked foods are all important practices but are distinct actions aimed at preventing foodborne health risks rather than defining the act of cross-contamination itself.