Cross contamination is the transference of micro-organisms from raw foods such as meat or vegetable to ready-to-eat food products. This commonly occurs during food preparation when two different surfaces come in contact with each other or when two separate foods come in contact with the same surface.

What are these ominous sounding microbes? Anything from molds and fungi to bacteria and viruses – so it’s no surprise that they can lead to food poisoning as well as more serious illnesses when introduced into the diet of an unsuspecting individual.

Avoiding cross contamination is not just as simple as separating raw meats and fishes from other foods. They must be separated from each other as well. Since something like steak is often only partially cooked, the microbes that it can potentially pick up from chicken or fish are not sufficiently cooked to eliminate their potential threat.

But before you resort to vegetarianism, take heart! Cross contamination doesn’t have to be a problem. All you need to do is practice these simple preventative measures while preparing your meals…

Watch where you chop:
Every kitchen should be armed with two chopping boards – one dedicated to fruits and vegetables and the other to raw meats, poultry and fish. It’s advisable to purchase a Teflon chopping board or another non-porous material. Avoid wooden or plastic boards. Microbes can live in cracks and scratches.

Keep it clean:
Every food preparation area should be washed with hot, soapy water after each use. This includes knives, utensils and appliances, too. DO NOT submerge electric appliance is water, even if unplugged – wipe thoroughly with a warm, soapy dish cloth. Make sure any towels, cloths and rags are used for their specific purposes and are deposited in the used laundry hamper after they become compromised. There’s no point washing the fish off your chopping board if you’re just going to dry it with a towel that absorbed chicken-juice from the countertop.

Well thawed out:
Once raw meats, poultry and fish have said goodbye to the freezer, make sure they’re placed in a leak-proof container in the fridge. This will not only prevent raw juices spilling onto other food products but will also ensure that the product won’t go bad from sustained exposure to room temperature. It might take longer to thaw you meat this way but you’ll have the peace of mind knowing that it’s safe to eat.

Prioritize your prep:
Half the battle can be won by prepping your foodstuff in an intuitive, safety-first priority sequence, washing your hands and implements thoroughly between each phase. Start with breads, then dairy, then fruits and vegetables and finish with your meat, poultry or fish.

Man-made problems:
Don’t forget the herbicides, pesticides and fertilizers present on the surface of many fruits and vegetables. From chemicals to cow manure, it’s worth the wash to avoid consumption.

On the floor:
Don’t place containers, packages or objects on your prep area or chopping boards if they have previously resided on the floor. It’s a challenge enough keeping you countertop clean without having to worry about whatever microscopic threats live on your floor.

Practice these simple preventative measures and the only thing you’ll have to worry about at dinner is keeping the conversation flowing.