Which of the following can carry bacteria leading to cross-contamination?

Cutting boards are a significant source of cross-contamination due to their direct contact with various food items, particularly raw meats, vegetables, and ready-to-eat foods. Bacteria can reside in the grooves and cuts on the surface of the cutting board, making it prone to harboring pathogens. When raw foods, such as chicken or beef, are prepared on a cutting board, any residual bacteria can easily transfer to other foods that come into contact with the same surface, leading to potential foodborne illnesses.

To mitigate this risk, it is essential to use separate cutting boards for different food categories—one for raw meat and another for vegetables or ready-to-eat items. Regular cleaning and sanitizing of cutting boards are also critical practices to prevent cross-contamination.