What is the definition of cross-contamination in food safety?

Cross-contamination in food safety refers to the transfer of harmful bacteria or pathogens from one food item or surface to another, creating a risk for foodborne illness. This can occur through various means, such as using the same cutting board for raw meats and vegetables without proper cleaning or handling food with contaminated utensils.

Understanding this definition is crucial for maintaining food safety, as it emphasizes the importance of keeping raw and cooked foods separate, as well as ensuring that surfaces and tools used in food preparation are cleaned and sanitized. This helps prevent the spread of bacteria that can cause serious health issues when ingested.

The other choices are not correct definitions of cross-contamination. Combining food ingredients or marinating foods does not inherently involve the transfer of harmful bacteria. Similarly, while the mixing of raw and cooked foods can lead to food safety issues, it is just one aspect of a broader concept of cross-contamination.