What is the definition of cross-contamination?

Cross-contamination refers to the transfer of harmful bacteria or allergens from one surface or food item to another, significantly increasing the risk of foodborne illness. This concept primarily focuses on how germs can spread in a kitchen environment, particularly when raw foods come into contact with cooked or ready-to-eat foods. For instance, if raw meat juices drip onto vegetables, the bacteria present in the meat can contaminate the vegetables, which may then be consumed without further cooking.

Addressing the other options: While mixing different food items could potentially lead to a type of contamination, it does not fully capture the essence of cross-contamination, which is primarily about the spread of germs. Cooking food at incorrect temperatures pertains more to food safety and the ability to kill existing bacteria rather than the transfer of germs. Lastly, improper cleaning of utensils is certainly a concern in preventing contamination, but it specifically relates to equipment hygiene rather than the broader process of how contaminants move from one food to another.