Why is it important to use different cutting boards for raw meat and vegetables?

Using different cutting boards for raw meat and vegetables is essential to avoid cross-contamination. Cross-contamination occurs when harmful bacteria or pathogens from raw meat come into contact with foods that are consumed raw, such as vegetables. This can lead to foodborne illnesses, which can pose serious health risks.

Raw meat can harbor bacteria like Salmonella, E. coli, and Listeria, which are not usually present on vegetables. If these bacteria transfer to vegetables - possibly through shared cutting boards - they can survive and multiply, leading to potential food poisoning when those vegetables are consumed without cooking.

Maintaining separate cutting boards for different food categories helps ensure food safety by preventing the transfer of harmful microorganisms. This practice is a key part of safe food handling protocols and is vital for protecting consumers from foodborne illnesses.