Which of the following is a common result of cross-contamination?

Cross-contamination refers to the transfer of harmful microorganisms or substances from one food item or surface to another, which can lead to significant health risks. A common result of cross-contamination is foodborne illness. This happens when contaminated food is consumed, introducing pathogens such as bacteria, viruses, or parasites into the body. Symptoms can range from mild gastrointestinal discomfort to severe illness, and in some cases, even death.

Understanding this concept is crucial for food safety since preventing cross-contamination is one of the primary goals of hygiene practices in food preparation and handling. Proper techniques include using separate cutting boards for raw meats and vegetables, cooking food to the appropriate temperatures, and consistently cleaning surfaces and utensils.

The other options do not accurately reflect the consequences of cross-contamination. Improved food flavor, extended shelf life, and enhanced nutritional value are all positive outcomes associated with proper food handling and preservation techniques, rather than a result of cross-contamination.