In food safety, cross-contamination, which can cause foodborne illness, refers to the direct or indirect transfer of microorganisms from a contaminated source to an uncontaminated product. Cross-contamination occurs due to inadequate hygiene practices, contact with contaminated equipment and tools, direct hand contact with food prepared through improper food storage, poor food handling, and direct contact of food with air or contaminated environments. Preventing cross-contamination requires strict adherence to food safety practices. Food safety in the food chain creates a shared obligation between food business operators who bear primary responsibility, authorities who oversee this responsibility and consumers who must accept their responsibility for the proper storage, handling and preparation of food. It is thought that most foodborne illnesses can be prevented if regulations governing food safety are followed throughout the food chain, from production to consumption.