Cross-contamination prevention
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Origin
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Description
Cross-contamination — the transfer of harmful bacteria from raw food (especially raw poultry, meat, seafood, and eggs) to ready-to-eat food — is the most common cause of foodborne illness in home kitchens. The vectors are hands, cutting boards, knives, towels, and any surface that contacts raw protein then contacts something that won't be cooked. Professional kitchens prevent this through colour-coded cutting boards, separate prep areas, and rigorous handwashing protocols. Home cooks need simpler but equally effective habits.
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The Thread
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Flavour Context
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Pillars V — VII
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