What is cross-contamination?

• A. The transfer of pathogens from one surface/food to another.
• B. The growth of bacteria in food at room temperature.
• C. Cooking food thoroughly to kill bacteria.
• D. The evaporation of liquids from contaminated foods.

Answer: (A)

Cross-contamination is the transfer of pathogens from one surface or food to another, often via hands, utensils, cutting boards, or contaminated surfaces. This is why raw poultry juice on a cutting board can move germs to ready-to-eat foods, potentially causing illness even if the second item looks fine. The other ideas describe different food-safety concepts: growth of bacteria at room temperature refers to how bacteria multiply in the so-called danger zone, cooking thoroughly is about killing bacteria, and evaporation concerns moisture loss—not transferring pathogens. Understanding cross-contamination highlights why keeping raw and ready-to-eat foods separate, cleaning and sanitizing surfaces, and washing hands are essential steps to prevent illness.