What is the term for when bacteria from raw food contaminates cooked food?

The term for the transfer of bacteria from raw food to cooked food is known as cross-contamination. This process can occur at any point in the food preparation process, whether during storage, handling, or cooking. For instance, if raw meat comes into contact with prepared vegetables or cooked food, the bacteria present in the raw meat can contaminate those other food items.

Understanding cross-contamination is crucial for food safety, as it is a common cause of foodborne illnesses. To prevent it, it's important to practice proper food handling techniques such as using separate cutting boards for raw and cooked foods, as well as washing hands, utensils, and surfaces thoroughly after they come into contact with raw foods.

Food adulteration refers to the addition of inferior substances to food, which is different from the transfer of bacteria. Foodborne illness describes illnesses caused by consuming contaminated food, which is a consequence of cross-contamination rather than the term used to describe the process itself. Pathogen transfer may seem related but is a broader term that could apply to various kinds of contamination, not exclusively the bacteria transfer from raw to cooked food.