What occurs when microorganisms are transferred from one surface to another?

When microorganisms are transferred from one surface to another, it is referred to as cross-contamination. This process can occur in various settings, especially in food handling and preparation environments, when harmful bacteria or pathogens jump from one surface—such as raw meat, cutting boards, or utensils—to another surface, potentially contaminating food that will be consumed.

Cross-contamination is an important concept in food safety because it can lead to foodborne illnesses if contaminated surfaces come into contact with edible items. Proper food handling practices, such as cleaning surfaces thoroughly between uses and avoiding the use of the same cutting boards for raw meats and ready-to-eat foods, are critical in preventing cross-contamination.

The other options do not appropriately describe the transfer of microorganisms. Food spoilage pertains to the deterioration of food quality, which can result from various factors but is not specifically about the transfer of microorganisms. Temperature abuse involves leaving food in an unsafe temperature range, allowing pathogens to grow, but does not directly relate to the transfer of microorganisms. Food degradation refers to the breakdown of food substances over time or due to chemical reactions but again does not focus specifically on the transfer of microorganisms between surfaces.