What does the term cross-contamination mean?

Cross-contamination refers specifically to the transfer of harmful bacteria or other microorganisms from one surface, food, or substance to another. This is a critical concept in food safety, as such transfers can lead to foodborne illnesses.

For instance, if raw meat is cut on a cutting board that is then used for vegetables without proper cleaning, the bacteria from the meat can contaminate the vegetables, posing a health risk. This highlights the importance of maintaining proper food handling practices, such as using separate utensils and surfaces for raw and cooked foods.

The other options do not accurately describe cross-contamination. Mixing different recipes does not inherently involve any transfer of harmful microbes. Cooking at different periods pertains to the timing of food preparation rather than the safety of surfaces and utensils. Similarly, storing all food items together does not necessarily involve the transfer of bacteria, although it can lead to other safety issues, such as food spoilage or flavor transfer. Therefore, the definition of cross-contamination is clearly captured by the passing of bacteria from one surface to another.