What does cross-contamination refer to?

Cross-contamination specifically refers to the transfer of harmful bacteria or viruses from one surface or food item to another, which can lead to foodborne illnesses. This process often occurs when raw foods, particularly meats, come into contact with surfaces or utensils that are used for ready-to-eat foods, leading to the unwanted transfer of pathogens.

Understanding cross-contamination is crucial for food safety practices, including proper cleaning of surfaces, using separate cutting boards for different food types, and storing food correctly to minimize risks. It is a key concept in preventing foodborne illnesses, making the recognition of cross-contamination vital for anyone involved in food preparation or service. Other options mention different forms of contamination or mixing, but they do not encapsulate the specific risk associated with transferring pathogens between surfaces or food types.