Cross-contamination is the transfer of a food pathogen from one food contact surface to another. It is a common cause of foodborne diseases and can be prevented with proper food safety practices such as regular hand washing, using separate cutting boards for raw meats and vegetables, and refrigerating perishable foods properly.
The transfer of a food pathogen from one food contact surface to another is known as cross-contamination. This process involves indirect contact where a pathogen is transferred from one surface to another, potentially affecting multiple people. For instance, a kitchen utensil or cutting board that has been in contact with raw meat and then used for preparing vegetables without proper cleaning facilitates cross-contamination. This transmission can lead to foodborne diseases.
Three main ways that food can become contaminated include biological hazards (like bacteria, viruses, and parasites), chemical hazards (like cleaning agents or pesticides), and physical hazards (like glass or metal fragments).
To prevent foodborne diseases at home, food safety practices are crucial. These include washing hands and surfaces often, avoiding cross-contamination by using separate cutting boards for raw meats and vegetables, and cooking to the right temperatures to kill pathogens. Additionally, promptly refrigerating perishable foods reduces the risk of pathogen growth.
