The simple act of preparing a meal harbors a surprisingly common and dangerous risk: cross-contamination . This unseen threat occurs when harmful bacteria from raw foods like meat, poultry, or seafood spread to ready-to-eat items such as salads, fruits, or cooked dishes via contaminated hands, utensils, cutting boards, or countertops. Recognizing this pervasive hazard, the Hong Kong Centre for Food Safety (CFS) has launched its annual Food Safety Day (FSD) 2025 campaign under the critical theme “Preventing Cross-contamination”. This initiative, closely aligned with the UN’s World Food Safety Day (June 7th), highlighted a global effort to combat foodborne illnesses, which sicken an alarming 1.6 million people daily and impose crippling economic costs, particularly in vulnerable regions.

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