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July 22, 20265 min read
The transfer of contaminants to food from another food source or an unhygienic environment is called cross-contamination in food. Improper food handling based on unhygienic and unsafe practices is the cause of cross-contamination. Food can be protected from cross-contamination using separate storage and equipment, contaminant analysis and food safety practices.
Cross-contaminated food is food that has come in contact with microbial, chemical, or solid pollutants. It can be from contaminated food, equipment or environment during any stage of the food production process.
Cross-contamination can also occur due to pollutants carried over from raw food to packaged food during improper food handling and storage. For example, the transfer of bacteria from one food to another can occur by sharing the same unwashed plate on which contaminated food was kept.
Proper storage of food can prevent cross-contamination if:
Stored in the fridge at below 5C
Stored in the freezer at -18C
Stored in sealed containers
Stored in separate storage sections, for example, raw meat stored separately on the bottom shelf of the refrigerator, away from pre-packaged products.
For more information, visit our blog article, The Correct Order of Food Refrigeration.
The HACCP system is the primary preventive approach to protect food from cross-contamination.
Unclean crockery can carry microbes from one food source to another, cross-contaminating the latter. It is important to use separate tools for different food types to avoid inter-mixing of ingredients. After each use, all utensils must be washed and cleaned to reduce the risks of cross-contamination of food.
Read the related blog article, Protecting Food From Cross-Contact Contamination.
The United Kingdom's food authority, the Food Standards Agency, encourages the food industry's working staff and owners to follow legal guidelines on Food Safety and Hygiene Practices. Certain food safety obligations are enclosed in the following food safety laws:
Food Standards Act 1999
Food Safety Act 1990
The Food Standard Order 1991
Key measures for maintaining food hygiene include the following:
Standard hygiene of food-handlers
Clean equipment and facility
Pest control measures
Antimicrobial sanitation
For more information, visit our blog article Difference between Food Hygiene and Food Safety.
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The four common ways through which food can become cross-contaminated are through coming in contact with chemical, microbial, physical and allergenic contaminants.
Chemical contaminants from cleaning agents or pesticides
Microbial or biological contaminants such as Salmonella and Campylobacter, due to unhygienic food-handling
Physical contaminants due to equipment malfunction during processing and packaging
Allergenic contaminants due to unidentified allergens such as peanuts and gluten
For more information, visit our blog page, Four Common Types of Food Contamination.
Three common examples of cross-contamination in food occur through food to food, equipment to food and people to food interaction.
Raw meat drippings stored on the top shelf of a freezer come in contact with a cooked steak stored on the same shelf or on the one below it.
Open food coming in contact with canned food
Storing food in an unclean container
Handling different foods using unwashed knives and cutting boards
Using dirty gloves for handling food
Touching food without washing hands
Using unclean apron to wipe hands while handling food
Food poisoning and financial loss to food businesses are two of the major negative consequences of cross-contaminated food.
Food poisoning can occur due to accidental cross-contamination between microbial sources and food items. Pathogens such as salmonella, E.Coli and campylobacter can lead to nausea, diarrhea and gastric complications in individuals who consume cross-contaminated food.
The food industry in the UK is strictly regulated. A slight negligence can damage the brand's reputation and financial gains. The food safety laws mentioned above must be given serious attention by junior-level staff and supervisors alike, to avoid contamination-related mishaps.
Direct cross-contamination takes place between raw food and pre-packaged food during preparation, storage and packaging. Indirect cross-contamination in food occurs through unhygienic food handlers, unclean surfaces on which food is being handled and unsanitized equipment. Indirect cross-contamination can also occur when the same crockery or utensils are used for different food types, such as meat and vegetables.
The transfer of contaminants to food from another food source or an unhygienic environment refers to cross-contamination in food. Proper storage and handling of food and the HACCP system are practices that confirm the protection of food from cross-contamination. The four common ways through which food can become cross-contaminated are by coming in contact with chemical, microbial, physical, and allergenic contaminants. Three common examples of cross-contamination in food occur through food-food, equipment-food and people-food interaction. Food poisoning and financial loss to food businesses are two of the major negative consequences of cross-contaminated food.
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