Ristikontaminaation

Ristikontaminaation, commonly known as cross-contamination, is the transfer of contaminants—such as harmful microorganisms, allergens, chemicals, or physical particles—from one substance or surface to another. The transfer can occur through direct contact between foods, through contaminated utensils or equipment, via hands, or via contaminated water, packaging, or air. It is a central concern in kitchens, food processing, and retail settings where multiple foods and processes share space or tools.

Causes and mechanisms include contact between raw and ready-to-eat foods, inadequate cleaning of cutting boards, knives, bowls, and other utensils, using the same equipment for different foods without proper sanitization, and storage or handling that allows juices and drips to reach other items. Contamination can spread through physical contact, splash or aerosol dispersion, or through contaminated surfaces and gloves that are not changed or washed routinely.

Health and safety considerations focus on the risk of foodborne illness when pathogenic organisms are transferred to susceptible foods, as well as allergic reactions if allergen proteins are moved between products. Chemical or physical contaminants, while less common, can also be involved in certain contexts.

Prevention and control rely on separating raw and ready-to-eat items, using dedicated equipment and color-coded utensils, thorough cleaning and sanitizing of surfaces, strict hand hygiene, proper storage to prevent drip contamination, and maintaining appropriate cooking and cooling temperatures. In industry, implementing GMPs and HACCP-based procedures helps reduce cross-contamination risk and supports compliance with food safety regulations.