What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful microorganisms, such as bacteria or viruses, from one surface or food item to another. This can occur in various ways, such as using the same cutting board for raw meat and vegetables without proper cleaning in between, or when juices from contaminated food come into contact with ready-to-eat foods. Understanding cross-contamination is crucial for food safety because it can lead to foodborne illnesses. Preventing cross-contamination is a key part of food hygiene practices, which ensure that food is prepared and handled in a safe manner to reduce the risk of contamination.

The other options discuss related but distinct concepts. For instance, mixing fresh and spoiled ingredients pertains to food spoilage rather than the transfer of pathogens. Combining different flavors while cooking is about culinary techniques, not safety. Lastly, preparing food without hygiene measures addresses general cleanliness and food safety but does not encapsulate the specific mechanism of microorganism transfer that defines cross-contamination.