What is the main reason for using separate cutting boards for raw meat and vegetables?

Using separate cutting boards for raw meat and vegetables is primarily to prevent cross-contamination. Cross-contamination occurs when harmful bacteria from raw meat come into contact with ready-to-eat foods, such as vegetables, which can then lead to foodborne illnesses if consumed. Raw meats are often contaminated with bacteria like Salmonella or E. coli, and when those bacteria transfer to vegetables through shared surfaces, it poses a significant health risk.

Maintaining distinct cutting boards reduces the chances of this transfer happening, thereby ensuring safer food preparation practices. This approach is a critical part of safe food handling protocols, emphasizing the importance of preventing pathogens from raw food sources from contaminating those that are ready for consumption.