What common food item is particularly prone to cross-contamination?

Raw meat is particularly prone to cross-contamination due to the presence of harmful bacteria such as Salmonella, E. coli, and Campylobacter that can be found on its surface. When raw meat is not handled properly, these pathogens can easily transfer to other foods, surfaces, or utensils, leading to a higher risk of foodborne illness.

For instance, if raw meat is placed on a cutting board that is also used for fresh produce without proper sanitization in between, the bacteria can contaminate the fruits or vegetables, making them unsafe to consume. This risk is heightened if the meat is not cooked to proper temperatures, as harmful bacteria can survive and cause illness.

In contrast, while fruits, vegetables, and cooked grains can also carry germs and bacteria, they generally have a lower risk of being carriers of pathogens compared to raw meat when considering cross-contamination scenarios. Proper handling, washing, and cooking can significantly reduce risks associated with these other items. Hence, raw meat requires more stringent safety measures to prevent cross-contamination.