What is cross-contamination?

Cross-contamination refers specifically to the transfer of harmful microorganisms from one food item or surface to another. This process can occur through direct contact, such as when juices from raw meat drip onto vegetables or when utensils are used for raw and cooked foods without proper cleaning in between. Understanding cross-contamination is crucial for food safety because it is a common way that foodborne pathogens are spread, leading to illnesses.

Each of the other options touches on different aspects of food safety but does not accurately define cross-contamination. Mixing different food groups doesn’t inherently imply the transfer of harmful microorganisms; cooking food to unsafe temperatures relates to the cooking process, and improper storage of leftovers concerns temperature control and time management rather than the actual transfer of pathogens. Thus, understanding cross-contamination helps in preventing foodborne illness by ensuring strict adherence to safe food handling practices.