What is cross-contamination and how can it be avoided?

• A. The mixing of flavors in sauces
• B. The spread of harmful microorganisms; avoid by storing raw and cooked foods separately
• C. The practice of thawing meat at room temperature
• D. The use of the same cutting board for all foods

Answer: (B)

Cross-contamination happens when harmful microorganisms are transferred from raw or contaminated foods, surfaces, or hands to ready-to-eat foods, utensils, or equipment. This is how pathogens can move from one item to another and cause illness even if the food looks fine. The best way to avoid it is to store raw and cooked foods separately, such as keeping raw meats away from ready-to-eat foods in the fridge and using different cutting boards and utensils for raw versus prepared foods. Also practice good hygiene by washing hands after handling raw foods, cleaning and sanitizing surfaces, and refrigerating perishable items promptly. Thawing meat at room temperature invites bacterial growth, and using the same cutting board for all foods increases the chance of transferring pathogens, so those practices don’t prevent cross-contamination. Mixing flavors has no bearing on microbial safety.