What is cross-contamination?

Cross-contamination refers to the transfer of harmful bacteria or other potentially dangerous substances from one food item to another. This can occur when raw foods, such as meat or vegetables, come into contact with cooked foods, utensils, or surfaces. For instance, if a knife is used to cut raw chicken and then used again to slice vegetables without being cleaned, the bacteria from the chicken can transfer to the vegetables, posing a risk of foodborne illness. Understanding cross-contamination is crucial for food safety, as it helps prevent the spread of pathogens that can lead to food poisoning.

The other options describe different concepts. Cleaning food under running water is a key step in food safety but does not pertain to cross-contamination. Mixing different types of food is common in cooking but does not inherently represent a contamination risk unless proper hygiene practices are neglected. Freezing food is a method of preservation that can help minimize contamination, but it does not define cross-contamination.