Which of the following would most likely cause cross-contamination?

Which of the following would most likely cause cross-contamination?

• A. Cooking vegetables on the same grill as meat
• B. Using the same cutting board for raw meat and bread
• C. Washing fruits with soap
• D. Cleaning surfaces with disinfectant

Answer: (B)

Using the same cutting board for raw meat and bread is a prime example of a practice that can lead to cross-contamination. Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, often due to improper food handling techniques. When raw meat is prepared on a cutting board, it can leave behind juices and bacteria that are not visible to the naked eye. If bread is then cut on the same board without proper cleaning in between, any contaminants from the raw meat can transfer to the bread. This can result in foodborne illnesses when the contaminated bread is consumed. In food safety practices, it is crucial to use separate equipment for different types of food, particularly when dealing with raw meats, to minimize risks. The other choices do not pose the same level of risk for cross-contamination as they either involve cooking processes or cleaning methods that do not facilitate the transfer of harmful bacteria from one food item to another.

Using the same cutting board for raw meat and bread is a prime example of a practice that can lead to cross-contamination. Cross-contamination occurs when harmful bacteria or allergens are transferred from one food item to another, often due to improper food handling techniques.

When raw meat is prepared on a cutting board, it can leave behind juices and bacteria that are not visible to the naked eye. If bread is then cut on the same board without proper cleaning in between, any contaminants from the raw meat can transfer to the bread. This can result in foodborne illnesses when the contaminated bread is consumed.

In food safety practices, it is crucial to use separate equipment for different types of food, particularly when dealing with raw meats, to minimize risks. The other choices do not pose the same level of risk for cross-contamination as they either involve cooking processes or cleaning methods that do not facilitate the transfer of harmful bacteria from one food item to another.