What does the term "cross-contamination" refer to?

The term "cross-contamination" specifically refers to the transfer of harmful microorganisms from one food item to another, which can occur during food preparation or storage. This is a significant concern in food safety because it can lead to foodborne illnesses when bacteria or pathogens from raw foods, like meat or eggs, contaminate ready-to-eat foods. Understanding cross-contamination is crucial for maintaining health standards in food handling, as it highlights the need for proper sanitation practices, such as using separate cutting boards for raw and cooked foods, washing hands thoroughly, and ensuring that utensils and surfaces are cleaned adequately between uses.

In this context, the other options do not accurately capture the definition of cross-contamination. The mixing of different food flavors pertains more to culinary creativity rather than food safety. Overcooking food is about cooking techniques and doneness, and adding extra ingredients for flavor relates to recipe enhancement, none of which involves the transfer of harmful microorganisms. Hence, option B correctly identifies the critical aspect of cross-contamination in relation to food safety practices.