What is cross-contamination?

Cross-contamination refers specifically to the process by which harmful bacteria and other pathogens are transferred from one food item or surface to another, potentially leading to foodborne illness. This can occur through various means, including using the same cutting board for raw and cooked foods, improperly washing utensils or hands, or storing different types of food together inappropriately.

Option B captures this concept accurately, as it emphasizes the transfer of harmful bacteria, which is critical in understanding how food can become unsafe to eat. This understanding is essential for food safety practices, as preventing cross-contamination is a key measure to reduce the risk of foodborne illnesses.

The other options touch on different aspects of food safety but do not adequately define cross-contamination. Mixing raw and cooked foods addresses a specific scenario that can lead to cross-contamination, while the improper storage of food and the failure to cook food to the correct temperature are important food safety practices that contribute to safe food handling but do not define the mechanism of cross-contamination itself. Therefore, the clarity and focus of B on the transfer process makes it the correct answer.