What term is used when bacteria from raw food contaminate cooked or ready-to-eat food?

The correct term for the situation where bacteria from raw food contaminate cooked or ready-to-eat food is cross-contamination. This concept is critical in food safety because it highlights the risk of transferring harmful pathogens from one food item to another. Cross-contamination can occur through direct contact, such as using the same cutting board for raw meat and vegetables without proper cleaning in between, or indirectly, for example, if raw food juices drip onto cooked food. Understanding cross-contamination is essential for preventing foodborne illnesses, ensuring that food is safe for consumption.

While foodborne illness refers to the diseases caused by consuming contaminated food, and food spoilage pertains to the deterioration of food quality, microbial contamination is a broader term that includes any presence of harmful microbes in food, not necessarily due to direct transfer from raw to cooked food.