FOUNDATIONAL TERM
Cross-contamination
交叉污染
Transfer of a hazard among foods, equipment, or surfaces.
Study this concept in context
41 · Food safety, allergies and foodborne illness
Food safety requires control of contamination and microbial growth, while taking individual susceptibility into account. Fresh appearance or heating alone cannot guarantee safety.
Sources
- WHO: Food safety
- FoodSafety.gov: Four Steps to Food Safety
- FoodSafety.gov: Safe Minimum Internal Temperatures
- CDC: Staph Food Poisoning
- FDA: Food Allergies
- CDC: Food Poisoning Symptoms
Definitions come from the published lessons. Read the linked lesson for mechanisms, conditions and examples.