What is a potential danger of cross-contamination in barbecue cooking?

Cross-contamination poses a significant risk in barbecue cooking primarily through the transfer of harmful bacteria from raw meat to cooked food. When raw meat is handled or placed on surfaces, it can carry pathogens, such as Salmonella or E. coli, which can lead to foodborne illnesses. If these raw meats come into contact with cooked food—either directly or through contaminated utensils, cutting boards, or surfaces—the pathogens can transfer, rendering the cooked food unsafe to consume.

Proper food safety practices, such as using separate cutting boards for raw and cooked items, thoroughly washing hands and utensils after handling raw meat, and avoiding placing cooked food on surfaces that held raw meat, are crucial to reduce this risk. This understanding highlights the importance of maintaining hygiene to ensure that barbecued meals remain safe and enjoyable.