Which of the following best defines cross-contamination?

Cross-contamination is best defined as the process of transferring harmful bacteria from one food to another. This often occurs when raw and cooked foods come into contact, particularly when food items share the same surfaces, utensils, or hands without proper washing. For instance, if raw meat juices contact ready-to-eat vegetables, the vegetables can become contaminated with bacteria like Salmonella or E. coli, which can lead to foodborne illnesses.

It is crucial to understand cross-contamination as it plays a significant role in food safety practices. Proper handling, storing, and cooking methods are designed to prevent this transfer of pathogens, thereby safeguarding public health. Avoiding cross-contamination involves techniques such as using separate cutting boards for raw meats and vegetables, washing hands thoroughly between handling different foods, and ensuring that food contact surfaces are sanitized.

In the context of the other options, mixing ingredients that share a common cooking method relates to food preparation processes rather than safety concerns. Cooking food unevenly can lead to some parts of the food being undercooked, but it does not involve the transfer of harmful bacteria. Storing food improperly can cause spoilage or the growth of pathogens but does not pertain directly to the transfer of bacteria between food items. Thus, the focus on transferring