What is the term for when pathogenic bacteria are transferred from one surface to another?

The term that describes the transfer of pathogenic bacteria from one surface to another is cross contamination. This occurs when harmful bacteria are transferred from raw foods, surfaces, or utensils to ready-to-eat foods, potentially leading to foodborne illnesses. Cross contamination can happen through direct contact, such as when cutting raw meat on a cutting board and then using the same board for vegetables without proper cleaning in between. Understanding this concept is crucial in food safety practices as it emphasizes the need for proper hygiene and separation of food items to prevent contamination and ensure the safety of the food being prepared and served.

The other terms mentioned do not relate to the transfer of bacteria in this manner. Pathogenic disease refers to illnesses caused by harmful microorganisms, the danger zone identifies the temperature range where bacteria thrive, and high-risk foods are those that are more susceptible to contamination or spoilage, like dairy and meats. None of these options specifically define the transfer process itself.