What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful bacteria or allergens from one food item to another, which can occur through various means, such as using the same cutting board for raw meat and vegetables or not washing hands after handling raw food. This transfer can lead to foodborne illnesses when contaminated food is consumed. Recognizing this definition is crucial for maintaining food safety practices, as preventing cross-contamination is a primary strategy in reducing the risk of foodborne pathogens and ensuring safe food handling.

The other options relate to food safety but do not accurately define cross-contamination. The mixing of different food types may happen without transferring pathogens, while incorrect storage and the use of expired products address different safety concerns. Therefore, understanding that cross-contamination specifically involves the movement of harmful substances between food items highlights the critical nature of proper food handling and hygiene practices.