What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful bacteria or pathogens from one food item to another, particularly through direct contact or through contaminated utensils, surfaces, or hands. This can happen when raw foods, especially meats, come into contact with cooked or ready-to-eat foods, putting consumers at risk of foodborne illnesses.

The other options describe different food preparation processes but do not address the specific health threat that cross-contamination poses. Mixing different food types might be a common practice in cooking, but it does not inherently involve harmful bacteria transfer. Cooking food at excessive temperatures relates to cooking methods rather than contamination issues. Using various ingredients together is a standard cooking practice and does not imply any transfer of contaminants. Understanding cross-contamination is crucial for maintaining food safety and preventing foodborne illnesses in any food handling setting.