What is the main cause of cross-contamination?

The most significant contributor to cross-contamination is the use of shared cutting boards. This is because cutting boards can harbor bacteria from raw food items like meats, seafood, or poultry. If a cutting board is used for raw foods and then for ready-to-eat items without proper cleaning in between, pathogens can easily transfer from one food to another. This transfer can lead to foodborne illnesses when contaminated food is consumed.

While improper cooking temperatures, not washing hands correctly, and failing to wear gloves are all important factors in food safety, they pertain more to food handling and preparation safety rather than the specific issue of cross-contamination. Cooking temperatures primarily focus on killing harmful bacteria in food, handwashing is crucial for preventing bacteria on hands from contaminating food, and gloves serve as a barrier. However, the physical sharing of equipment like cutting boards directly facilitates the movement of contaminants from one type of food to another, making it a primary cause of cross-contamination.