Cross-contamination occurs when:
a.Food is cooked to its correct minimum internal temperature, such as ground beef reaching 155°F for 17 seconds
b.Pathogens transfer from one surface or food to another, such as raw chicken juices dripping onto lettuce
c.A food spoils naturally over time from yeasts and molds, such as bread growing visible mold in dry storage
d.Salt or another seasoning is added to a dish, such as brining a pork loin before roasting
解析
Cross-contamination is the transfer of pathogens from one food or surface to another, such as raw poultry juices dripping onto ready-to-eat produce or using the same unwashed cutting board. Storing raw meats below ready-to-eat foods and using separate color-coded equipment prevent it (FDA Food Code §3-302.11). Cooking ground beef to 155°F for 17 seconds is correct cooking, not contamination; spoilage by yeasts and molds is natural decay, not pathogen transfer; and seasoning or brining a dish is ordinary preparation. Each of the three wrong options describes a real kitchen event that simply is not a transfer of pathogens.
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