Which process can lead to contamination during food handling?

The process of harvesting and slaughtering can indeed lead to contamination during food handling due to several factors. During these stages, food products can come into contact with various contaminants, such as bacteria, dirt, and other pathogens present in the environment.

In the case of harvesting, fresh produce may be exposed to soil, insects, or water that has not been properly treated. Similarly, during slaughtering, improper handling or inadequate sanitation can introduce harmful microorganisms into the meat. Both processes occur in environments that may not have the stringent hygiene measures required to prevent contamination.

While transporting, storing in the refrigerator, and packaging can also pose risks, they typically follow established food safety protocols, assuming proper procedures are in place. For instance, refrigeration systems are designed to keep food at safe temperatures to inhibit bacterial growth, and packaging should be done in sanitary conditions to minimize risk. In contrast, the initial stages of harvesting and slaughtering involve higher risks of contamination due to the direct interaction with the environment and living organisms.