What is the process called that involves the spreading of pathogens from one food to another?

Cross-contamination is the process that occurs when pathogens are transferred from one food item to another, typically due to improper handling practices. This often takes place when raw foods, such as meats or eggs, come into contact with ready-to-eat foods, or when utensils and surfaces are not adequately cleaned between uses.

Understanding cross-contamination is crucial in culinary and food service environments, as it is a leading cause of foodborne illnesses. For instance, if a cutting board used for raw poultry is not sanitized before being used to slice vegetables, any pathogens present on the poultry can transfer to the vegetables, posing a health risk.

Contamination, while related, refers more broadly to the presence of harmful substances in food, not specifically to the transfer between foods. Foodborne transmission and pathogen transfer are terms that describe the outcomes or mechanisms of how diseases spread, but they do not specifically define the act of transferring pathogens between food items as cross-contamination does. Thus, cross-contamination is the most accurate term for this specific process in food safety practices.