What type of food contamination can occur from cross-contamination?

Cross-contamination primarily refers to the transfer of harmful bacteria from one food item to another, typically through handling practices that do not maintain proper hygiene. This can happen when raw meat is prepared on the same surface as fresh vegetables without proper cleaning in between, allowing pathogenic bacteria like Salmonella or E. coli to spread.

Bacterial contamination can lead to foodborne illnesses, making it a significant concern in food safety. Once bacteria are transferred from a contaminated source to a different food product, they can multiply if the food is not cooked or stored correctly, posing health risks to consumers.

Other types of food contamination, such as chemical or physical contamination, involve different processes. Chemical contamination arises from substances like pesticides or cleaning agents, and physical contamination refers to unwanted items like hair or pieces of plastic getting into food. Allergic reactions are related to specific food sensitivities but do not involve contamination by cross-contact in the same way that bacterial contamination does. Therefore, bacterial contamination is the most relevant type of contamination associated with cross-contamination practices.