What is one of the main risks associated with cross-contamination in food service?

Cross-contamination in food service is a significant risk, primarily because it can lead to foodborne illness. This occurs when harmful microorganisms, such as bacteria, viruses, or parasites, are transferred from one food item or surface to another. For example, if raw meat juices come into contact with ready-to-eat foods, those foods can become contaminated and pose a serious health risk when consumed.

Foodborne illnesses often result in symptoms such as nausea, vomiting, diarrhea, and in severe cases, can lead to long-term health complications or even death, particularly among vulnerable populations such as the elderly, young children, or those with weakened immune systems. Therefore, preventing cross-contamination is critical in food service to ensure the safety of food and public health.

The other options do not pertain to risks associated with cross-contamination. Improved flavor, increased shelf life, and enhanced nutrition are benefits generally associated with good food handling practices but do not address the dangers posed by cross-contamination. A focus on preventing cross-contamination is essential for maintaining food safety and mitigating the risk of foodborne illnesses.