What is the primary concern associated with cross-contamination in food handling?

The primary concern associated with cross-contamination in food handling is that it can introduce harmful pathogens into food. Cross-contamination occurs when harmful bacteria or other microorganisms are transferred from one food item to another, often through improper handling practices, such as using the same cutting board for raw meat and vegetables without proper cleaning in between. This transfer can lead to foodborne illnesses, as the pathogens can multiply in food if not properly cooked or stored.

Maintaining strict hygiene practices and preventing cross-contamination is essential to ensure food safety and protect consumers from getting sick. Properly separating raw and cooked foods, using different utensils for different types of food, and following good sanitation practices are critical measures required to mitigate the risk of introducing harmful pathogens during food preparation.