The transfer of harmful microorganisms or allergens from one surface or food to another renders food unsafe for consumption. This process, often occurring unintentionally, introduces hazards that can lead to foodborne illnesses. For example, using the same cutting board for raw chicken and then for salad vegetables without proper sanitation can transfer Salmonella bacteria, subsequently contaminating the salad.
Preventing the spread of contaminants is crucial for public health. Historically, understanding the mechanisms of contamination has led to improved food safety practices and regulations. These measures minimize the incidence of foodborne diseases and protect vulnerable populations, such as children, the elderly, and individuals with compromised immune systems. Effective control is a cornerstone of maintaining food quality and safety.
