Why is cross-contamination a major concern in food safety?

Cross-contamination is a major concern in food safety primarily because it can transfer harmful bacteria between food items. This process can occur when raw food items, such as meats or unwashed vegetables, come into direct contact with cooked foods or ready-to-eat items, often due to the use of the same cutting board, utensils, or surfaces without appropriate washing in between. When harmful bacteria are transferred, they can multiply and cause foodborne illnesses upon consumption, jeopardizing public health.

The risk of foodborne illness underscores the importance of proper food handling practices, including keeping raw and cooked foods separate and ensuring thorough cleaning and sanitization of surfaces and utensils. By understanding the dangers associated with cross-contamination, culinary professionals can implement safety measures that effectively reduce the likelihood of foodborne pathogens spreading in the kitchen and protect consumers.