Cross-contamination risk is a major concern in the food supply chain. The transfer of potentially deadly bacteria, viruses or other toxic substances from contaminated foodstuffs or surfaces can have catastrophic outcomes, so minimizing the likelihood through adherence to solid food safety practices is essential. 

These risks are especially prevalent in processing environments including meat production, wherein the base product is a common carrier of bacteria, and therefore demands that adequate preventative measures be in place.

Despite the prevalence of potential hazards at every step in the chain, most instances of cross-contamination are entirely preventable provided a thorough quality system that incorporates good manufacturing practices is in place.