What common mistake can lead to cross-contamination in the kitchen?

Using the same cutting board for raw meat and ready-to-eat foods without cleaning it is a critical mistake that leads to cross-contamination. Raw meat can harbor harmful pathogens such as Salmonella and E. coli. If the same cutting board is used for both raw meat and other foods that will not be cooked before consumption (like salads or vegetables), any bacteria from the meat can transfer to those foods, potentially causing foodborne illnesses when they are consumed.

Cleaning and sanitizing cutting boards after preparing raw meat are essential practices in food safety. This helps eliminate any residual bacteria and ensures that ready-to-eat foods remain uncontaminated. The use of separate cutting boards for different types of food (especially raw meat and ready-to-eat items) is a recommended practice to prevent foodborne illness outbreaks in the kitchen.