Which of the following food items is most likely to cause cross-contamination?

Raw meat is the item most likely to cause cross-contamination due to the presence of harmful bacteria that can be found on its surface. Handling raw meat poses a significant risk, as these pathogens can easily transfer to other foods, utensils, cutting boards, or surfaces if proper hygiene practices are not followed. This transfer can occur through direct contact or even through utensils that have been in contact with raw meat.

In food safety protocols, it's vital to avoid any contact between raw meat and ready-to-eat foods. Strict measures, such as using separate cutting boards for raw meat and other food items, are recommended to prevent cross-contamination. This is particularly crucial because the bacteria present in raw meat can lead to foodborne illnesses if ingested through contaminated food.

While uncooked vegetables, cooked pasta, and canned food also require safe handling, they do not typically carry the same risk for cross-contamination as raw meat does. Vegetables, when washed properly, carry a significantly lower risk, while cooked pasta and canned foods are less likely to harbor harmful bacteria unless they have been contaminated at some stage during preparation or storage.