Every year, approximately 600 million people worldwide contract foodborne illnesses. According to the CDC, 48 million people in the United States become ill each year as a result of eating contaminated food.

Cross-contamination is one of the many ways that food can become contaminated and cause food poisoning. While most foodborne illness outbreaks are traced back to retail food establishments, they can also occur at home.

Fortunately, you can avoid cross-contamination by following the proper food safety precautions. This article will walk you through everything you need to know about preventing cross-contamination.

Cross-contamination is the unintentional transfer of pathogens from one surface or food to another. It usually happens when Potentially Hazardous Foods (or PHFs) come into contact with uncontaminated ready-to-eat food. PHFs are more likely to harbor and support the growth of harmful microorganisms. Examples of PHFs include raw or undercooked meat, poultry, fish, eggs, leafy greens, and unpasteurized dairy products.

There are three major types of bacterial cross-contamination:

Cross-contamination can occur during shopping and check-out if food is not handled with care. Here are some of the ways you can avoid cross-contamination when shopping:

When shopping, try to avoid damaged packages, including a dented can.

Washing your hands properly before, during, and after prepping any food is vital in preventing cross-contamination. If your hands come into contact with some germs, you can easily spread them to foods and around the kitchen.

According to a study done by the USDA’s Food Safety and Inspection Service (FSIS):

To prevent cross-contamination around the kitchen, always wash your hands with soap and warm water for at least 2o minutes after:

After washing your hands, use a single-use paper towel to wipe your hands. Avoid wiping your hands with an apron or a used towel.

It’s easy to cross-contaminate when using the same utensils when prepping food. Here are some proper food safety practices you can follow when prepping food:

If a kitchen surface is contaminated unknowingly and not cleaned properly, it’s possible to transfer harmful bacteria to food. These bacteria can survive for extended periods of time on surfaces such as countertops. Bacterial cross-contamination in the kitchen can occur when you place unwashed produce on countertops, prep food, or wash raw meat and its juices splash onto the sink area and other surfaces. A study by the national sanitization Foundation (NSF) found sinks to be the second germiest place in the household.

Below are tips for disinfecting kitchen surfaces to prevent cross-contamination:

How do you avoid cross-contamination when preparing and serving food? Here are some tips:

How can cross-contamination be prevented in storage? Where and how you store food is vital in preventing cross-contamination. Whether you’re storing food on a shelf or in a refrigerator, it’s important to follow food safety practices.

Here are some of the ways you can avoid cross-contamination when storing foods:

A study conducted by the National Sanitization Foundation (NSF) found that the sponges and dishrags used to wash utensils and kitchen counters to be the germiest in most homes. The kitchen sponges or dishcloths easily pick up bacteria during the cleaning process. If not properly sanitized, they can promote the growth and spread of the bacteria.

To prevent cross-contamination, clean the wet sponges frequently by placing them in a microwave when wet for two minutes. If you use dishcloths, towels, and rags, you can wash them in the hot cycle of your washing machine or boil them for 15 mins to remove any pathogens. Be sure to replace washable linens frequently, preferably after a day or two.

Utensils must be stored correctly to prevent cross-contamination. Here are some guidelines that you can follow to keep your utensils and non-food items like knives correctly:

Cross-contamination is a leading cause of food poisoning, but it can be prevented by following proper food safety advice. It’s always a good idea to separate raw food, particularly Potentially Hazardous Foods (or PHFs) such as unpasteurized milk and raw meats, from ready-to-eat foods.

While anyone can get sick due to cross-contamination, certain groups are at a higher risk and should always observe food safety practices. These groups include people with weakened immune systems, people above 65 years, pregnant women, and children.

Cindy Marves is a contributing writer for Food Poisoning News, covering a variety of topics from food safety to restaurant hygiene. She has a passion for helping others stay safe and healthy, and is committed to informing the public about the latest food poisoning outbreaks. Cindy is also an avid cook and enjoys trying out new recipes in her spare time.

Save my name, email, and website in this browser for the next time I comment.

Get the latest food safety recall, outbreak, & investigation news.

By signing up, you agree to the our terms and our Privacy Policy agreement.

Food Poisoning News is a website devoted to providing you with the most current information on food safety, dangerous pathogens, food poisoning outbreaks and outbreak prevention, and food poisoning litigation.

We're social. Connect with us:

Get the latest food safety recall, outbreak, & investigation news.

Agree to the our terms and policy agreement.

Type above and press Enter to search. Press Esc to cancel.