What is cross-contamination, and why is it dangerous?

Cross-contamination refers to the transfer of harmful bacteria or other pathogens from one food item to another, often occurring when raw foods, such as meat or eggs, come into contact with ready-to-eat foods, like fruits and vegetables. This transfer can happen through direct contact or indirectly through utensils, cutting boards, or surfaces that have come into contact with contaminated foods.

The danger of cross-contamination lies in its potential to cause foodborne illnesses, which can have serious health consequences. When safe foods are contaminated by pathogens, they can lead to outbreaks of food poisoning, resulting in symptoms like nausea, vomiting, diarrhea, and in severe cases, hospitalization.

The other choices do not accurately represent the concept of cross-contamination. Cooking food at high temperatures is a method of killing harmful bacteria, which is beneficial in preventing foodborne illness rather than causing contamination. Using multiple cutting boards for different food types is a recommended practice to prevent cross-contamination, as it minimizes the risk of transferring pathogens between raw and cooked foods. Preserving food using acids is a method used to inhibit bacterial growth and can enhance food safety rather than contributing to contamination.