What illness can be prevented by preventing cross-contamination?

Salmonellosis is an illness that can indeed be significantly prevented by preventing cross-contamination. This disease is caused by Salmonella bacteria, which are commonly found in raw or undercooked meats, eggs, and sometimes on contaminated fruits and vegetables. When food handlers do not practice proper food safety measures, particularly regarding cross-contamination, these bacteria can easily spread from raw food to ready-to-eat foods.

Cross-contamination occurs when harmful microorganisms are transferred from one food item to another, typically through unclean hands, surfaces, or utensils. By ensuring that raw foods do not come into contact with cooked or ready-to-eat foods, food handlers can effectively reduce the risk of Salmonella infecting consumers. Proper sanitation practices, such as using separate cutting boards and utensils for meat and vegetables, are crucial in a food establishment to prevent the spread of these bacteria. Therefore, focusing on preventing cross-contamination is a key strategy in mitigating the risk of salmonellosis.