Cross-contamination

Definition

Cross-contamination refers to the unintentional transfer of harmful bacteria or allergens from one food or surface to another, which can occur during the preparation, cooking, serving, or storage of food.

Scientific / Technical Definition

Cross-contamination is a process by which bacteria, viruses, or allergens are unintentionally transferred from one food item, surface, or piece of equipment to another, potentially compromising food safety by making the latter item unsafe to consume. This can occur through contact between raw and cooked foods, the use of shared utensils, or improper storage practices.

Benefits

• Proper management of cross-contamination is crucial for preventing foodborne illnesses.
• Helps maintain the safety and quality of food, particularly for individuals with food allergies or intolerances.

Examples

• Using the same cutting board for raw chicken and vegetables without proper cleaning.
• Spreading peanut butter with a knife and then using the same knife to spread jam, potentially transferring peanut proteins.

Additional Information

• Side effects: Resulting in foodborne illnesses, allergic reactions, or intolerances if not properly controlled, particularly impacting individuals with specific dietary restrictions.

Related Terms

• Food Safety
• Allergens
• Contamination
• Foodborne Illness

References

• Preventing Cross-Contamination
• Food Safety and Cross-Contamination