What is the main issue with mixing raw and cooked foods?

The main issue with mixing raw and cooked foods is cross-contamination. This occurs when harmful microorganisms from raw foods, such as meat and seafood, transfer to cooked foods that are ready to eat. The risk of foodborne illness increases significantly because these harmful pathogens can survive in raw foods but are usually destroyed during proper cooking. If cooked foods come into contact with raw foods or surfaces that have been contaminated, they can become unsafe for consumption, potentially leading to serious health risks.

Maintaining strict separation between raw and cooked foods is a fundamental principle of food safety. It helps prevent the spread of bacteria and ensures that all foods are safe to eat, particularly in environments like restaurants and food service operations where large quantities of food are handled. While other concepts like uneven temperatures and product texture are relevant in food preparation and presentation, they do not directly relate to the critical area of food safety that cross-contamination represents.